vegetable muffins

Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds

Sweet potato, avocado & feta muffins

sweet potato (about 200 grams), peeled and chopped into small chunks

flavourless oil

avocado

ground almonds

fine polenta

maple syrup

eggs

½ tsp baking powder

tsp bicarbonate of soda

milliliters semi-skimmed milk

feta, crumbled, optional

tbsp mixed seeds

¼ tsp sweet paprika

Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)

Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through &ndash; check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.

Savory muffins made without yeast using whole wheat flour, veggies and pizza flavour make these delectable muffins, which you can&#039;t stop at one.

Pizza muffins recipe | how to make pizza muffins

whole wheat flour (160 grams/5.64 oz)

tsp baking powder

baking soda

salt

herbs

oregano

garlic powder (see notes below)

tsp red chilli flakes

onion

tbsp yoghurt

tbsp tomato ketchup (or pizza sauce)

tbsp oil

mozzarella cheese (100 gram/3.52 oz)

bell pepper (mixed

sweet corns (32 gram/ 1.1 oz)

milk (150 milliliters/more

mozzarella

bell pepper (mixed)

Mix herbs

Red Chilli flakes

Black pepper powder

Cut bell pepper into small pieces. We have used the bell pepper of all three colours - red, yellow and green. If you have only green, it's fine.

Grate Mozzarella cheese or you can use the shredded mozzarella.

Chop onion very finely.

Grease muffin tins with oil.

Switch on the oven @170°C/338F for 10 minutes for preheating.

PREPARATION OF INGREDIENTS

Take a bowl and place sieve over it.

Add whole wheat flour, baking soda, baking powder and salt.

Sift the Ingredients into a bowl.

Add mix herbs, oregano, garlic powder, red chilli flakes, onion, yoghurt, tomato ketchup, oil, mozzarella cheese, bell pepper and sweet corns.

Mix all the ingredients.

Now begin to add milk, less at a time.

When you get a thick batter, stop.

Using a spoon, add batter into the greased muffin tins filling them till 3/4th.

MAKING OF BATTER

When all the muffin tins are filled, top them with some mozzarella cheese and bell pepper.

Sprinkle some mix herbs, red chilli flakes and black pepper powder.

TOPPING

Bake @170°C/338F for 25 to 30 minutes in the middle rack of the oven with both the rods on.

Once done, bring them out and insert a toothpick. If it comes out clean, means muffins are properly baked.

Take muffins out of muffin tins.

Enjoy warm with a cup of tea.

BAKING

Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.&nbsp;

Vegetable Savoury Muffins Recipe

(250 grams) Zucchini, grated

medium (120 grams) Carrot, grated

(30 grams) Frozen Peas

(30 grams) Frozen Corn

(125 grams) Cheddar Cheese, grated

Milk

Plain Greek Yoghurt

Olive Oil

Eggs

(250 grams) Plain Wholemeal Flour (*See Note 1)

tsp Baking Powder

Preheat oven to 180C / 350F

Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables.&nbsp; (see image above) Squeeze all the juice out. *SEE NOTE 2

Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.

Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined.&nbsp; *SEE NOTE 3

Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections.&nbsp; Bake for 20-25 mins. *SEE NOTE 4

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