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We have simply substituted bacon for diced capsicum pieces. The presence of broccoli and spinach in these muffins offers a good source of plant-based (non-haem) iron, with vitamin C rich capsicum helping to boost its absorption. In fact, capsicum is one of the best dietary sources of vitamin C, so a great vegetable to make friends with.
Make a batch of these muffins and easily store them in the freezer, pulling them out when you wish to use them. Aside from being a perfect finger food, they make a delicious and nutritious addition to lunchboxes for children (and adults) of all ages.
These muffins are suitable for bubs aged 8-9 months.
For dairy-free – leave out the cheese and swap the milk for a milk alternative such as soy, almond or oat.
For egg-free – (I personally haven’t tried, however) try swapping each egg for a flax or chia egg where you mix 1 tbsp chia/flaxseed with 3 tbsp water then allow to sit for 10 mins before adding to the mixture. The muffins won’t rise as much but the flax/chia egg will act as a binder.
If you try these Easy & Delicious Veggie Muffins, take a photo and tag us on Instagram!
Nourishing Group Kitchen
1 cup wholemeal self-raising flour
½ cup cheese
4 x 25g Nourishing Bubs Broccoli cubes, defrosted
100g capsicum, diced
2 tsp baking powder
2 tbsp olive oil
2 tightly packed cups Spinach
2 tbsp milk of your choice
2 tbsp olive oil
Preheat oven to 180°C and grease a mini muffin pan with olive oil spray (grease well otherwise these will stick or use silicone moulds or line with patty liners).
Sauté or steam the spinach with a touch of water until it is wilted. Allow to cool slightly then squeeze out moisture and chop roughly.
Place all ingredients, except capsicum into a food processor. Process until mixture is combined.
Stir in capsicum pieces.
Spoon mixture into muffin holes.
Back for 13-15 minutes or until lightly golden on top.