These Savoury Veggie Muffins are a fantastic option for a dinner party, or a lovely meal with a side salad and/or veggies. They are easy to make, they’re GLUTEN FREE and you can freeze them! They’re also perfect for school or work lunches!
These Savoury Muffins are light and not too heavy. They’re kind of fluffy inside – almost like a quiche! They’re quite moreish and a great snack too! They are yum to eat on their own – or try them with a Chipotle Mayo, or a Homemade Tomato Relish!
We grated carrots in ours, but you could try pumpkin, sweet potato or zucchini for something different!
If you don’t like dill, then feel free to substitute with another herb – parsley, basil, thyme, coriander – so many choices!
If you like these Savoury Veggie Muffins, try out our Lentil Cashew Loaf or one of our most popular recipes – our Pecan and Mushroom Wellington – and if you’re after some accompanying recipes, try out our Cumin Spiced Carrots and perhaps a Hearty Risotto Salad!
- 1 brown onion diced
- 2 cloves of garlic crushed
- 500g cauliflower
- 1 carrot (130g) grated
- 1/4 cup fresh dill
- 2 Tbsp psyllium husks soaked in 6 Tbsp water
- 1 cup peas (130g) defrosted
- 1 cup almond meal
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Pre heat the oven to 200℃
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First cook the onion and garlic in some water or oil for about 5 minutes or until softened. Blend up cauliflower till fine, then add the carrots, onion and garlic and dill. Transfer the mixture to a mixing bowl. Then add the peas, psyllium husk and almond meal and mix through well.
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Grease a muffin tin with some coconut oil or plant based butter. Scoop 1/2 cup of mixture into each section. There should be enough for exactly 12 Muffins.
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Bake in the oven for 45 minutes, being careful not to burn them. Let cool for 15-20 minutes in the muffin tray and then tip out onto a wire rack and cool completely or eat warm!
