I always struggle to come up with exciting savoury snack ideas for during the week. Whenever I get hungry between lunch and dinner, I always feel like something sweet. I wonder if this is because the only savoury snacks I’ve kept in the house previously are boiled eggs and rice cakes with tuna, which aren’t really anyone’s idea of a good time.
So the other day I remembered these mozzarella cheese and corn muffins that my mum used to make, and thought I’d try to make some savoury muffins with as much of a flavour kick, but that were also low FODMAP and a little healthier. These carrot, zucchini and feta muffins are fluffy and delicious, and you can’t really tell they’re predominantly vegetables. They allow you to get in some of your veggie intake for the day, and go a lot further to satisfy your afternoon hunger than a boring old boiled egg will.
Zucchini, Carrot and Feta Muffins
- 1 carrot
- 1 zucchini
- 1 cup low FODMAP self-raising flour
- 2 eggs
- 100 grams feta
- 1/2 cup almond milk
Preheat the oven to 160 degrees Celsius fan forced.
Using a grater or a food processor, process the carrot and zucchini until they are finely chopped. Transfer them to a large mixing bowl.
Add the flour to the zucchini and carrot and stir until well incorporated.
Add the eggs and almond milk and stir.
Crumble the feta into the desired sized pieces and stir this through the mixture.
Grease a standard muffin tin and divide the mixture between 10 holes. Bake for around 25 minutes or until the muffins are golden brown and a skewer inserted comes out clean.