Ingredients
- 2 spring onions, finely chopped
- 100g lean ham, finely chopped (omit the ham for a Green menu option)
- 1½ cups packed baby spinach, finely chopped
- 1 cup white self-raising flour
- 1 cup wholemeal self-raising flour
- ½ cup frozen baby peas
- ⅓ cup fresh chopped herbs or 1 teaspoon mixed dried herbs
- 200g broccoli, trimmed, finely chopped
- ⅓ cup olive oil
- ⅔ cup reduced fat milk
- ½ cup plain reduced fat Greek-style yoghurt
- 1 egg, lightly whisked
- 1 small zucchini, grated, squeezed of excess liquid
Method
- Preheat oven to 200°C/180°C fan-forced. Line a 12-hole (⅓ cup capacity) muffin pan with paper cases
- Combine spring onions, ham, spinach, flours, peas, herbs and broccoli in a large bowl. Make a well in centre
- Whisk oil, milk, yoghurt and egg in a jug, pour into mixture, add zucchini, stir until just combined (some lumps are okay)
- Divide mixture among cases
- Bake for 30 to 35 minutes or until just browning and firm to touch. Stand for 5 minutes. Cool on a wire rack.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 445kJ | 516kJ |
Protin | 5.7g | 6.7g |
Total fat | 1.9g | 2.2g |
Saturated fat | 0.8g | 1.0g |
Carbohydrate | 14.2g | 16.5g |
Sugars | 1.8g | 2.1g |
Dietary Fibre | 3.6g | 4.2g |
Sodium | 229mg | 266mg |