Muffins often have a reputation of being on the unhealthy spectrum of food, but not this one! Meet Naturel Rosemary Vegetable Muffin, a healthy snack with a hint of rosemary and complete with greens.

50 mins


12 pax


Adjust Servings
60ml Naturel Rosemary Flavoured Extra Virgin Olive Oil
40g Naturel Olive Spread
250g plain flour
12g baking powder
½tsp sea salt
2 eggs
120ml cooking cream
120ml low-fat milk
½tbsp lemon zest
Baked vegetables
1tsp Naturel Rosemary Flavoured Extra Virgin Olive Oil
½pc carrot, diced
60g green peas
200g fresh white button mushroom, diced


Pre-heat the oven to 200°C.
Prepare the vegetables
- Add carrot, peas and mushroom onto a baking tray. Brush the vegetables with 1tsp of Naturel Rosemary Flavoured Extra Virgin Olive Oil and bake for 5 minutes.
- Once done, transfer the baked vegetables into a bowl. Set aside and to let it cool down.
Mix the muffin batter
- To create the first mixture, add flour, baking powder and salt into a sieve. Sieve the dry mixture and set aside.
- To create the second mixture, Combine the eggs, cooking cream, low-fat milk, Naturel Rosemary Flavoured Olive Oil, Naturel Olive Spread and lemon zest into a medium size mixing bowl. Stir the mixture gently with a whisk, to combine them well.
- Add the first mixture over the second mixture (that is in the medium-size mixing bowl). Fold gently to create batter-like texture.
- Add the baked vegetables and fold again to combine all the ingredients together.
Bake the muffins
- Scoop the mixture into muffin cases. Each muffin case should be 2/3 filled. Bake in the oven for 30-35 minutes
- Insert a toothpick into the muffins. If it comes out clean and dry, your muffins are ready!
- Enjoy your rosemary flavoured olive oil vegetable muffin with a cup of tea for the perfect tea break!