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Miso Muffins with Kale, Carrot and Courgette
Ideal for breakfast, brunch or lunch boxes these savoury muffins are very tasty and packed full of goodness. They're also simple to make.
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Brunch, Lunch
Cuisine:
British
Keyword:
buns, carrots, courgettes, kale, miso, muffins, savoury, vegetarian
Servings:
12
muffins
Calories:
204
kcal
Author:
Choclette @ Tin and Thyme
Ingredients
300
g
flour
(half wholemeal spelt, half white)
2
tsp
baking powder
¼
tsp
bicarbonate of soda (baking soda)
1
tbsp
cocoa powder
4
kale leaves
finely chopped
1
medium carrot
grated
1
medium courgette (zucchini)
grated
1
clove
garlic
finely chopped
2
large eggs
(I used duck eggs)
100
ml
olive oil
100
ml
natural yoghurt
80
ml
milk
1 ½
tsp
brown miso paste
100
g
soft goat’s cheese
Metric
-
US Customary
Instructions
Mix the miso with a little of the yogurt, then mix in the rest along with the oil and milk.
Sieve the dry ingredients into a bowl and stir in the kale, carrot, courgette and garlic. Make a well in the centre.
Break in the eggs and stir from the middle outwards, gradually adding in the yogurt and miso mixture until everything is just incorporated.
Divide the mixture between 12 large silicone muffin moulds.
Cut the cheese first into 12 and then each piece into three or four. Lay these pieces on top of the muffins.
Bake at 180℃ (350℉, Gas 4) for
30 to 35 minutes
when the muffins should be well risen and the cheese golden.
Remove from the oven and turn out onto a wire rack to cool.
Notes
Please note:
calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories:
204
kcal
|
Carbohydrates:
19.1
g
|
Protein:
7.2
g
|
Fat:
11.5
g
|
Saturated Fat:
2.9
g
|
Cholesterol:
36
mg
|
Sodium:
102
mg
|
Potassium:
206
mg
|
Fiber:
2.6
g
|
Sugar:
2
g
|
Calcium:
70
mg
|
Iron:
0.5
mg