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One-Handed Savoury Muffins 

Prep Time: 15 min
Cook Time: 25 min
Serving Size: 12
  • Freezer Friendly
A one-handed breakfast or snack swap for those cluster feeding, nap trapped days on the couch. These muffins are packed with needed calcium and protein. The use of wholemeal spelt flour is a great option to reduce consumption of white/refined grains. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • 2 shallots (thinly sliced)
  • 1 cup corn kernels (freshly cooked is best) 
  • 2 carrots (grated)
  • ¼ bunch parsley (finely chopped)
  • 1 cup parmesan cheese (grated)
  • 100g feta cheese (optional)
  • Wet Ingredients:
  • 1 cup almond milk (unsweetened)
  • 1 egg (whisked) 
  • ¼ cup extra virgin olive oil (EVOO)
1.  Preheat the oven to 180°C fan-forced and oil a muffin tin or fill with muffin cases.
2.  In a large bowl, add in the dry ingredients and mix to combine. Make a well in the centre.
3. In a separate bowl, whisk together the wet ingredients.
4. Pour the wet ingredients in with the dry ingredients and mix until well combined.
5. Fill each muffin case with the mixture.
6. Place in the oven and bake for 25 mins or until slightly golden and cooked through.
  • Storage: In an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

One-Handed Savoury Muffins 

Prep Time: 15 min
Cook Time: 25 min
Serving Size: 12
  • Freezer Friendly
A one-handed breakfast or snack swap for those cluster feeding, nap trapped days on the couch. These muffins are packed with needed calcium and protein. The use of wholemeal spelt flour is a great option to reduce consumption of white/refined grains.
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • 2 shallots (finely sliced) 
  • 1 cup corn kernels (freshly cooked is best) 
  • 2 carrots (grated)
  • ¼ bunch parsley (finely chopped)
  • 1 cup parmesan cheese (grated)
  • 100g feta cheese (optional)
  • Dry Ingredients:
  • 1 cup almond milk (unsweetened)
  • 1 egg (whisked) 
  • ¼ cup extra virgin olive oil (EVOO)
1. Preheat the oven to 180°C fan-forced and oil a muffin tin or fill with muffin cases.
2.  In a large bowl, add in the dry ingredients and mix to combine. Make a well in the centre.
3. In a separate bowl, whisk together the wet ingredients.
4. Pour the wet ingredients in with the dry ingredients and mix until well combined.
5. Fill each muffin case with the mixture.
6. Place in the oven and bake for 25 mins or until slightly golden and cooked through.
  • Storage: In an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

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