High fibre vegetable muffins

Tamara West

Packed with vegetables high in fibre, these muffins are great for the digestive system.

Ingredients

1 knob	Butter
2 Tbsp	Olive oil
2	Onions, finely sliced
2 Tbsp	Balsamic vinegar
2 tsp	Brown sugar
1 ½ cups	Courgettes, grated (Main)
1 cup	Pumpkin, grated (Main)
1 cup	Spinach, chopped (Main)
1 cup	Corn kernels, raw or canned
½ cup	Sundried tomatoes, chopped
½ tsp	Freshly ground black pepper
1 tsp	Salt
2 tsp	Wholegrain mustard
¾ cup	Parmesan cheese, grated
1 cup	Milk
4	Eggs
¼ cup	Olive oil
4 tsp	Baking powder
2 ¼ cups	Wholemeal flour
¼ cup	Pumpkin seeds

Directions

1. Heat oven to 180C. Grease a 12-pan muffin tin with butter.
2. Heat olive oil in a frying pan on medium heat. Cook onions until soft and starting to caramelise, 8-10 minutes. Add balsamic vinegar, sugar and a good pinch of salt and continue to cook for 2-3 minutes until the balsamic has reduced.
3. Place grated courgette in a clean tea towel and wring to squeeze out excess water.
4. In a large mixing bowl, mix caramelised balsamic onions, courgette, pumpkin, spinach, corn, sundried tomatoes, salt, pepper, mustard, parmesan, milk, eggs and olive oil together until well combined.
5. Sieve wholemeal flour and baking powder together and add to vegetable mixture. Use a large metal spoon to gently fold the two mixtures together until just combined. Do not overmix the mixture to avoid the muffins being tough.
6. Spoon mixture into muffin tins, dividing equally. Sprinkle pumpkin seeds over the top. Bake for 30 minutes or until a skewer inserted into the muffin comes out clean.
7. Remove from the muffin tins and cool on a wire rack.