| | Super-greens muffins
Super-greens muffins
Super-greens muffins 4.3-5 9
  • Calories: 835 kj
  • Fat: 10.3g
  • Carbohydrates: 17.6g

How to Make:

  1. Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
  2. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 5 minutes or until bacon is crisp. Add spinach. Stir until just wilted. Remove from heat. Cool for 5 minutes.
  3. Combine flour, peas, basil and 3/4 of broccoli in a large bowl. Make a well. Whisk oil, milk, yoghurt and egg in a large jug. Add to flour mixture with zucchini and bacon mixture. Stir until just combined (some lumps are okay).
  4. Divide mixture among prepared holes. Top with remaining broccoli. Bake for 20 to 25 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.
Time for preparing:
35 min.


  • 2 teaspoons extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 100g shortcut bacon rashers, trimmed, finely chopped
  • 60g baby spinach, chopped
  • 2 cups wholesome blend self-raising flour
  • 1/2 cup frozen baby peas
  • 1/3 cup finely chopped fresh basil leaves
  • 300g broccoli, trimmed, finely chopped
  • Extra 1/3 cup extra virgin olive oil
  • 2/3 cup milk
  • 1/2 cup plain Greek-style yoghurt
  • 1 egg
  • 1 small zucchini, grated, squeezed of excess liquid