Healthy Savoury Sweetcorn & Carrot Muffins (Gluten Free & Dairy Free)
Easy and yummy savoury gluten and dairy free muffins packed with veggies. Perfect for lunch boxes for your kids!
Servings: 12 muffins
Calories: 126kcal
Ingredients
- 2 pcs medium eggs
- 150 ml non-dairy milk unsweetened almond milk or unsweetened soy milk
- 75 g dairy free spread
- 140 g sweetcorn
- 1 pc large carrot grated
- 250 g gluten free all-purpose flour
- 1/2 tsp smoked paprika
- 2 tsp baking powder
- 1 cube vegetable stock
Instructions
- Preheat the oven to 170°C and line a muffin tin with 12 muffin cases.
- Melt the butter in a low heat. Add the vegetable stock until it dissolve in the butter. Set aside and leave it cool.
- For the dry ingredients, sift the flour, baking powder and smoked paprika. Mix well.
- For the wet ingredients, gently whisk the eggs, stir in the milk and melted butter mixture. Add the sweetcorn and grated carrot and mix well.
- Finally, add the wet ingredient mixture into the dry ingredients. Mix well.
- Use an ice-cream scoop to divide the mixture the 12 muffin cases and bake in the oven for 15-20 minutes until cooked through. (stuck a skewer into the middle should come out clean)
- Remove from the oven and let them cool for about 10 minutes then transfer to a wire rack.
- Serve them warm or cool the muffins completely and store them in an airtight container for maximum 2 days or freeze individually and leave out to defrost overnight in the fridge before serving.
Notes
- If you or your family does not have any special diet issue, you can use normal dairy products, flour and butter instead of the gluten free and dairy free products.
- If you do not have smoked paprika, you can use paprika instead.
- Each oven is different, preheat the oven between 170°C and 180°C is fine.
Nutrition
Serving: 12g | Calories: 126kcal | Carbohydrates: 18.4g | Protein: 3.5g | Fat: 5.2g | Saturated Fat: 1.8g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 171mg | Fiber: 2.6g | Sugar: 1.6g | Vitamin D: 3mcg | Calcium: 58mg | Iron: 1mg