Buckwheat, carrot, squash muffins

Photo 13-4-19, 1 06 09 pm.jpg
 
 

RECIPE: Buckwheat, carrot, squash muffins

INGREDIENTS:

5 carrots, small - peel and cut roughly into chunks

1 Spanish onion - peel and cut into wedges

3 squash or 2 zucchini - cut into 1/4’s

1 garlic clove grated

1 small lemon juice and zest

1 cup peas - frozen

1/2 cup buckwheat flour

1/2 teaspoon baking powder

1/2teaspoon baking soda

1/4 cup quinoa flakes - optional

1/4 cup chopped mint

5 eggs

METHOD:

  1. In a food processor or thermomix put in, carrots, onion, squash, garlic, lemon juice and zest. Pulse approximately 4-5 times just enough that all vegetables have been chopped down. rough breadcrumb consistency is what your looking for.

  2. Tip into or bowl (OR if you have a thermomix, add the rest of the ingredients but blend on reverse option as to not break up peas.) Stir in peas, buckwheat flour, baking powder, baking soda, quinoa flakes mint and eggs. Stir until just combined and evenly distribute into greased muffin trays.

  3. Put into a 180C oven for 20-25 minutes until golden brown on top.

  4. Serve with a dollop of basil pesto or crumbled feta.

Will freeze for up to 4 weeks so great for weekly lunches to grab and go. Even great for breakfast or afternoon tea on the run. Just reheat in microwave.