Rosemary Muffin

Rosemary Muffin

Serves 1-2 | Preparation Time: 35 mins

Ingredients:

For baked vegetables:

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

For batter:

  • 60ml Naturel Rosemary Flavored 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.
    1. Add carrot, peas and mushroom onto a baking tray. Brush the vegetables with 1 tsp 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.
    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 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.
    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.
    1. Enjoy your Rosemary Flavoured Olive Oil Vegetable Muffin with a cup of tea for the perfect tea break!

     

    Recipe is courtesy of Allspice Institute.

    Any unauthorised copying, distribution and production is strictly prohibited.