Recipe: Veggie Muffins

Prep Time:
15 minutes
Cooking Time:
15 minutes
Yields:
8 servings
Ingredients:
2 cups spelt flour
1/2 cup finely chopped fresh parsley
1/2 teaspoon sea salt
2 eggs, beaten
1 cup grated or finely chopped veggies
1 cup soy or rice milk
Directions:
  1. Preheat oven to 325 degrees.
  2. Lightly grease a muffin tin.
  3. Mix flour, parsley and salt in a bowl.
  4. Make a well, add eggs and veggies.
  5. Mix lightly, gradually adding milk.
  6. Mixture should be lumpy. Do not over mix.
  7. Fill each muffin cup 2/3 of the way full.
  8. Bake for 12 to 15 minutes.
  9. Remove from the oven and let cool before serving.
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“Prior to Integrative Nutrition, I worked as an IT usability analyst in a fast-paced corporate environment. Recognizing the need to shift toward a healthier way of living as well as making my passion a priority, I found the school. At Integrative Nutrition, I learned the skills required to coach others, to market my business, and began seeing clients prior to graduation. I continue to take small steps each day, gradually building my practice and keeping myself open to the many opportunities that continue to present themselves.”

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