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Tasty little muffins, full of seasonal veggies and herbs.

Makes: 24
Fresh from the garden: Eggs, seasonal vegetables and herbs
Season: All

Choose your own favourite seasonal vegetables and herbs. Here are a few suggestions to try:

  • Spring: 5 asparagus stalks, chopped into 2-cm lengths and blanched in boiling water for 2 minutes. Mix with finely chopped mint.
  • Summer: 1–2 zucchinis, grated, and 1 handful of basil leaves, finely chopped.
  • Autumn: 200 g pumpkin cut into 1-cm cubes and roasted for 15 minutes on an oven tray at 180°C, and a small handful of chives, finely chopped.
  • Winter: 2 large silverbeet leaves, stems removed, leaves thinly sliced. Sauté in 1 tablespoon of olive oil for 5 minutes. Mix with finely chopped parsley.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Add the flour and salt to the large bowl, then create a well in the centre of the flour.

  • 4. Combine the yoghurt, eggs and oil in the small bowl with the fork.

  • 5. Pour the yoghurt and egg mixture into the flour and gently stir to combine, adding the grated cheese, seasonal vegetables and herbs as you go (don’t over-mix).

  • 6. Line the muffin holes with baking paper.

  • 7. Spoon the muffin mix into each hole, so they form a mound above the rim of the muffin hole.

  • 8. Set aside to rise for 5–10 minutes, then pop into the oven.

  • 9. Bake for 20–25 minutes, until firm to touch and golden.

  • 10. Cool for 5 minutes before turning out onto wire racks.

  • 11. Cut in half and transfer to your platter to serve.

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