VEGETARIAN VEGETABLE MUFFIN
27th September 2023
Category
Classical & MKD Recipes
Fat: 42.30g Protein: 12.58g CHO: 5.02g Kcal: 451 MKD 5.02g CHO TOTAL
Notes
Mo’s tip: This is a good way to use up left over vegetables from a family meal, and
makes a good packed lunch.
This is a large muffin and would easily make two smaller ones.
Ideal for snacks or a side dish.
Ingredients
- 37g Butter
- 10g Carrots – boiled in unsalted water
- 28g Egg
- 9g Parsnips – boiled in unsalted water
- 13g Ultra fine fiberflour – LONJEVITY FOODS
- 13g Golden flaxseed flour – DHILLONS FLOUR MILL
- 12g Mature cheddar cheese
- You will also need ¼ teaspoons of BARKAT baking powder and a pinch of mustard powder.
Instructions
- Pre heat oven to 190c / fan 170c / gas 5.
- Reserve 16g of the butter.
- Mash the cooked carrot and parsnip together.
- Grate the cheese finely.
- Mix together the fiberflour, flaxseed, Barkat, mustard and grated cheese.
- Soften 21g of butter and mix with the mashed vegetables.
- Add to the dry ingredients, with the beaten egg, mix everything together well.
- Put in a muffin mould, cook in preheated oven for 15 – 20 minutes.
- Serve cold, split in half and spread with butter.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.