Vegetable Muffin

Serves 1-2 | Preparation Time: 35 mins

Ingredients:

Baked vegetables:

• 1 tsp Naturel Flavoured Extra Virgin Olive Oil
• ½ pc Carrot, diced
• 60g Green peas
• 200g Fresh white button mushroom, diced

Batter:

• 60ml Naturel Flavoured Extra Virgin Olive Oil
• 40g Naturel Olive Spread
• 250g Plain flour
• 12g Baking powder
• ½ tsp Sea salt
• 2 Eggs
• 120ml Cooking cream
• 120ml Low-fat milk
• ½ tbsp Lemon zest

Method:

1. Pre-heat the oven to 200°C.

2. Add carrot, peas and mushroom onto a baking tray. Brush the vegetables with 1 tsp of Naturel 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. To create the first mixture, add flour, baking powder and salt into a sieve. Sieve the dry mixture and set aside.

4. To create the second mixture, combine the eggs, cooking cream, low-fat milk, Naturel 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.

5. Add the first mixture over the second mixture (that is in the medium-size mixing bowl). Fold gently to create batter-like texture.

6. Add the baked vegetables and fold again to combine all the ingredients together.

8. Scoop the mixture into muffin cases. Each muffin case should be 2/3 filled. Bake in the oven for 30-35 minutes.

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