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

medium

12 pax

Ingredients:

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

Directions

1
Pre-heat the oven to 200°C.
2
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.
3
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.
4
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!