Savoury vegetable muffins
High in protein and packed with fibre and antioxidant-rich veggies, this delicious
savoury muffin makes the perfect portable breakfast or lunch.
Makes 12
Ingredients
1 leek, washed and sliced
2 tablespoons extra
virgin olive oil
1 bunch Tuscan kale
(cavolo nero), washed,
trimmed and sliced
220g baby spinach
300g ricotta cheese
(firm deli-style) or firm
organic tofu, grated
4 organic eggs
1 bunch parsley, chopped
1 lemon
sea salt and white
pepper to taste
125g spelt flour or rice flour
Method
1. Preheat oven to
160°C fan-forced.
2. Sauté leek and Tuscan kale with
the olive oil over a low to medium
heat in a large pot until softened.
3. Add spinach and cook for a few
minutes until the spinach has wilted
then remove from the heat and
cool. Drain off any excess liquid.
4. Combine ricotta and eggs
into a separate bowl, then add
the parsley and lemon zest
followed by the vegetables,
and fold through gently.
5. Season with salt and pepper,
then add the flour and mix
through until just combined.
6. Spoon into muffin tins and bake
for 35 minutes or until cooked
through, or alternatively spoon
into a larger spring-form baking
tin and bake for 45 to 50 minutes.
7. Remove from the oven and cool.
Notes and inspiration: Top with ricotta and micro herbs or add a little
grated pecorino over the top before serving. If preferred, you can use this
recipe to make 1 large tart for slicing rather than individual muffins.
These recipes are from Teresa Cutter’s new plant-based cookbook Earth To Table ($49.95).
Teresa Cutter
Founder of The Healthy Chef, Teresa is an author, nutritionist and classically trained chef. You can find more tips and recipes on
her website, Healthy Recipes App, eBooks, Facebook and Instagram.
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