These are a household favourite and make a light fluffy muffin, perfect for hiding vegetables in (especially the green leafy kind) making them a hit for little ones and adults. At approximately 35 cents/muffin they are also a very cost effective healthy snack!
250grams (1 ¾ C) self-rising flour
1 teaspoon baking soda
1 cup grated carrot
1 cup of chopped spinach (or any other vegetable e.g. broccoli, corn, capsicum or leek
1 cup plain yoghurt (check out my yoghurt blog here)
- Line a 12-hole muffin tin with paper cases and preheat oven to 180C.
- Place flour, baking soda and vegetables in a large bowl.
- Mix eggs and yoghurt together (in a separate bowl from above) and then add to flour along with vegetables. Fold gently together
- Spoon mixture among cases and bake for 15-20mins.
xxx Dr Julie Bhosale