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Boosted Savoury Mini Muffins

Perfect for snack time or a light lunch, these savoury mini muffins are packed with flavour and a boost of goodness.

NutriDense Norish meal booster adds extra nourishment, while courgette, sweetcorn, and parmesan create a delicious, moist texture. Infused with fragrant rosemary, these muffins are golden, cheesy, irresistibly moreish and delicious with a bit of butter. Quick to whip up and great for meal prepping, they’re a nutritious grab-and-go option for busy days.

Makes 18 cupcake size muffins

Ingredients:

  • 1 courgette (about 175g grated weight)
  • 1/3 cup of frozen sweet corn
  • 4 spring onions finely chopped
  • 225g self-raising flour
  • 100g parmesan finely grated
  • 2 heaped tsp NutriDense Norish meal booster
  • A few rosemary sprigs needles picked and finely chopped
  • 2 eggs beaten
  • 90ml olive oil
  • 50-100ml whole milk

Method:

  • Heat the oven to 200C/180C fan and line a 12-hole cupcake or mini muffin tin with baking
    paper or mini muffin cases.
  • Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl along with the corn, spring onions, flour, meal booster most of the cheese and the rosemary, along with a little finely ground black pepper and a pinch of salt.
  • Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter.
  • Divide between the cases, top with the remaining cheese and bake for 12 - 15 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack.

Will keep for up to three days in an airtight container in the fridge.

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