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.
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