Veggie Muffins

Ingredients

• 1 tbsp milled flaxseed

• 3 tbsp cold water

• Juice and zest of 1 medium orange

• 175ml milk

• 2 tbsp maple syrup

• 50ml vegetable oil

• 200g wholemeal flour

• 1 tbsp baking powder

• 1 tsp bicarbonate of soda

• 50g porridge / oats

• 3 tbsp mixed seeds

• 40g sultanas

• 75g carrot, grated

• 75g parsnip, grated

• 150g frozen raspberries

• 1 tbsp full-fat Greek yoghurt, per serving

Instructions:

1. Pre-heat the oven to 180-degrees fan and line a 12 hole muffin tin with liners.

2. Mix the flaxseed with the water and set aside for 5-10 minutes to thicken. 

3. Combine the orange juice and zest, milk, maple syrup and oil in a large bowl. 

4. Sift in the flour, baking powder and bicarbonate of soda. 

5. Add the oats (reserve ½ tbsp of topping), 2 tbsps of mixed seeds, sultanas, carrot and parsnip and the soaked flaxseed. Stir well to combine. 

6. Add in the frozen raspberries and gently fold through. 

7. Divide the mixture evenly between the muffin liners and sprinkle with the rest of the seeds and oats.

8. Bake for 25-30 minutes until risen and golden. Transfer to a wire cooling rack to cool.

9. Serve warm or cold with a dollop of Greek yoghurt.

Top Tip

If using paper muffin cases, add some uncooked rice to the bottom of the muffin holes, then place the muffin liner on top and fill with the batter. This will absorb the oil and prevent greasy muffin liners.

The recipe makes 12 portions. The muffins can be frozen or stored wrapped in the fridge for 3-4 days.

Breakfast & Snack

Serves: 12 (1 would be a breakfast portion or snack)