Midnight Muffins from the Village For Mama Cookbook
Small leek or ½ onion, finely chopped
1 medium zucchini, grated
1 cup of veggies of your choice (broccoli, roast cauliflower, spinach ...)
½ cup herbs of your choice (parsley, basil, chives ...)
½ cup wholemeal spelt flour
1 tsp baking powder (aluminium free)
3 eggs lightly beaten
A few kalamata olives, roughly chopped
2 tbsp ghee + 2tsp for frying
2 tbsp pepitas
¼ cup grated cheese (optional)
Salt to taste
Supercharge - Add a tbsp of hemp seeds for added protein. Add 2 tbsps of nutritional yeast for added B vitamins.
Preheat oven to 180C fan-forced.
Heat ghee or oil in a frying pan and sauté onion until soft. Place in a large bowl.
Add zucchini, veggies, herbs, flour, baking powder and salt to the bowl.
Combine eggs and melted ghee/oil and then stir into vegetable mixture.
Spoon mixture into lightly greased muffin tray, sprinkle with pepitas and cheese. Bake in the oven for 20-25 minutes.
Notes - Can be stored in the fridge for up to 5 days. Can be frozen for up to 3 months.Sensitivity Notes - Coconut oil can be used as a substitute for ghee and nutritional yeast flakes for cheese to make dairy-free.
If you don't know the Village for Mama Cookbook, pop it on your radar, now. It's a collection of recipes, which are also printed onto cards for you to hand out to loved ones, so they know exactly what to cook you when you've had a baby. Genius, right? The recipes are beautifully written and photographed, and there is also a card that you can put out for your guests, informing them whether you are up for visitors, or if you'd prefer they drop the food at the door and save their visit for another day.