Veg and feta muffins

Start your day right with one of our veggie-packed muffins! They are a great source of protein and fibre to fuel your body and tantalise your taste buds.

Serves: 12

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 cups self-raising flour

1 cup peeled pumpkin or carrot, grated

3 tablespoons finely chopped fresh basil leaves

½ cup slow-roasted tomatoes, roughly chopped

¾ cup feta, crumbled

2 eggs

¾ cup reduced-fat milk

4 tablespoons olive or canola oil

2 tablespoons sunflower seeds

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Instructions

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1 Preheat the oven to 180°C (fan bake). Line a 12-hole muffin tin with paper cases or silicone moulds. In a large mixing bowl, combine flour, pumpkin or carrot, basil, tomatoes and feta.

2 In a large bowl, whisk the eggs, milk and oil. Add the wet ingredients into the dry ingredients. Add the sunflower seeds and stir until just combined.

3 Spoon batter into prepared muffin tin and bake for 20 minutes or until the muffins are golden brown and just firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool.

Nutrition Info (per serve)

Calories 193 cal

Kilojoules 811 kJ

Protein 6.5 g

Total fat 10.9 g

Saturated fat 3.3 g

Carbohydrates 16.5 g

Sugar 2.4 g

Dietary fibre 3 g

Sodium 300 mg

Calcium 77 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.