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Waste-not Want-not Muffins

Choose tired sweet potato , beetroot, or courgette , and add wilting herbs to make these muffins your own.

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serves 12

115g (4oz) coconut or olive oil, plus extra for greasing

285g (10oz) chickpea, buckwheat, brown rice, or wholemeal flour

1 tbsp baking powder

½ tsp salt

2 eggs

235ml (8fl oz) milk, either nut or dairy

2 tbsp finely chopped parsley

2 spring onions, including green tops, finely chopped (about 3–4 tbsp)

freshly ground black pepper, to taste

150g (5½oz) carrot, grated (about 2 carrots)

50g (1¾oz) cheese such as Cheddar, feta, or Parmesan, grated or crumbled (optional)

first make the base

1 Preheat the oven to 200ºC (400ºF/Gas 6) and grease a 12-hole muffin tin with a little oil.

2 If using coconut oil, melt it in a saucepan over a medium heat, and set aside to cool.

3 Combine the flour, baking powder, and salt in a mixing bowl, then set aside.

4 Lightly whisk the eggs and milk together, then stir in the parsley and onions. Add the oil and season with pepper to taste.

5 Pour the egg mixture into the flour mixture and stir until thoroughly combined, then fold in the carrot and cheese, if using.

6 Divide the mixture evenly between the muffin holes and bake for 15–20 minutes until golden brown and a skewer inserted into the centre comes out clean.

7 Leave the muffins to cool in the tray for 5 minutes, then run a knife round each muffin to loosen before turning out onto a wire rack.

8 These muffins are best eaten warm, but can be stored in an airtight container in the fridge for up to 1 week. Reheat in the oven at 150ºC (300ºF/Gas 2) for 5 minutes before serving, if desired.

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now zero-waste it!

55.jpg tired sweet potato and thyme

Swap the carrot for grated sweet potato (with skin on), and the parsley for thyme, or any other wilting herbs that need using up.

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55.jpg tired beetroot and coriander

Swap the carrot for grated beetroot (with skin on), and the parsley for coriander, or any other wilting herbs that need using up.

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55.jpg tired courgette and mint

Swap the carrot for grated courgette (with skin on), and the parsley for mint, or any other wilting herbs that need using up.

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Waste-not want-not muffins