Total Time
1hr 25mins
Prep 50 mins
Cook 35 mins

I was given this recipe from a friend. Fantastic low fat muffins ideally served with soup

Ingredients Nutrition


  1. Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
  2. Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
  3. Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
  4. Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
  5. Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.
Most Helpful

These are delicious, The only thing I changed was I used substitute egg replacer. I would suggest you to change a little typo in step 3 asking to add butter instead of olive oil. Thank you Diana the family enjoyed them.

Chef floWer January 18, 2007