Rosemary Muffin | Grocery Owl

Vegetable Muffin

Serves 1-2 | Preparation Time: 35 mins


Baked vegetables:




    1. Pre-heat the oven to 200°C.
    1. 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.
    1. To create the first mixture, add flour, baking powder and salt into a sieve. Sieve the dry mixture and set aside.
    1. 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.
    1. Add the first mixture over the second mixture (that is in the medium-size mixing bowl). Fold gently to create batter-like texture.
    1. Add the baked vegetables and fold again to combine all the ingredients together.
    1. 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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