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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These muffins are very tasty and also full of good for you veggies. What more could you ask for? ;) Ingredients:
60 g bell peppers, chopped |
1 tomato, diced |
100 g sweet corn (i use canned) |
100 g peas (fresh and prepared or frozen and thawed) |
100 g flour |
100 g whole grain flour (i use spelt) |
2 teaspoons baking powder |
80 ml olive oil |
100 ml buttermilk |
salt and pepper |
6 tablespoons parmesan cheese, grated |
Directions:
1. Preheat the oven to 200°C/400°F.
2. Combine flours and baking powder. Fold in veggies.
3. In a small bowl combine oil, buttermilk and 2tbs of the parmesan cheese. Season with salt and pepper to taste (I you like you could also use some Greek or Italian seasoning).
4. Add wet ingredients to flour mixture and stir only until just combined.
5. Fill dough into prepared muffin tins (I use paper-lined ones). Sprinkle with remaining cheese and bake for 15-20 minutes. Muffis are done when toothpick inserted in the centre comes out clean.
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