COOKBOOK:The Low GI Diet CookBook

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Savoury muffins, you either love or hate. I love!

Yvette would much prefer the choc chip sweet type but it didnt take long for her to devour these little beauties!

Super easy to make, absolutely delicious and they make a wonderful midday snack. Keep them refrigerated and they will last 2-3 days. A great snack to take with you to work.



Makes 6

1 cup of self raising flour

1 cup wholemeal self raising flour

1 teaspoon of baking powder

2 tablespoons sugar

1 x 130g can corn kernels, drained

1 zucchini, grated

100g leg ham, grated or chopped finely

1/4 cup parmesan cheese

1/4 cup, chopped chives

3 eggs

Salt & pepper

2/3 low fat milk

Pre-heat the oven 200C and lightly grease the muffin pan (6 x muffin cups)

Sift the flours and the baking powder into a large bowl. Add the sugar, corn, ham, zucchini, parmesan and chives.

Whisk eggs in bowl, add milk, mix well. Add salt and pepper.

Add to dry ingredients and mix well until all is combined.

Spoon the mixture evenly in the greased pan. Bake for 20mins or until golden brown. Insert a skewer in the centre of a muffin to see if it comes out clean. This will determine if they are cooked in the inside. Can we served hot or cold.

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