Gluten-free cheesy carrot and zucchini muffins
- 1 Half cup capacity (125ml) muffin tray
- 1 Stand or hand-held mixer (or mix by spoon in a large bowl)
- 1 Vegetable grater
- 2 eggs
- 150 g peeled and trimmed carrot (approximately 2 carrots)
- 150 g trimmed zucchini (approximately 1 zucchini)
- 100 g tapioca flour
- 100 g sorghum flour
- 110 g brown rice flour
- 30 g baking powder
- 5 g psyllium husk
- 200 g grated cheese
- 130 g Greek yoghurt
- 125 ml oil
- 125 ml milk
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line 12 cavities in a 125 ml (half cup) muffin tray
- In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes
- In the meantime, grate the carrot and zucchini and add to the eggs
- Sift into the bowl the tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk
- Add cheese, yoghurt, oil and milk
- Mix until combined
- Spoon mixture into muffin tray until cavities are almost full
- Bake for 30 minutes, or until a skewer, when inserted, comes out clean
What’s better than gluten-free cheesy carrot and zucchini muffins?
I love savoury muffins, especially when they’re lovely and cheesy, served warm with lashings of butter.
It’s been a while since I’ve posted a savoury muffin recipe although I’ve posted plenty of recipes that are cooked in muffin-shaped tins, because they’re an ideal size for a portable lunch.
So, in honour of the new school year, here’s a recipe for gluten-free cheesy carrot and zucchini muffins, packed with veggies for fibre and vitamin C, and dairy for calcium and protein.
These muffins will freeze and defrost really well and have a strong and spongy texture. Send them to school with some veggie sticks for a well-rounded lunch.
For more information about school lunchbox nutrition, visit the Victorian Healthy Eating Advisory Service website.
Looking for some more lunchbox recipes? Check out my eCookbook: