Vegetable muffins

Share Article


  • Olive oil spray
  • 50g baby spinach, roughly chopped
  • 2 carrots, grated
  • 2 zucchini, grated
  • 1 red capsicum, chopped
  • 1 red onion, chopped
  • 50g crumbed fetta
  • 12 organic eggs
  • Sea salt and freshly ground black pepper


Vegetable muffins

makes 12

Preheat the oven to 180°C. Spray a 12-cup capacity muffin tin with oil.

Combine all the vegetables and fetta in a bowl and mix well, then fill each muffin hole to half full with the mixture.

In a separate bowl, whisk the eggs and season, then pour the egg mixture evenly into each muffin hole.

Place in the oven and bake for 30-40 minutes or until the muffins have risen and a skewer inserted into the centre comes out clean. Serve warm.

Share Article
Share Article