Food love: Curry veggie muffins

Savoury muffins are so handy to have stashed in the fridge or freezer. Anything that can be eaten one handed is favourable when looking after a little one and if it's protein packed it'll keep me fuller for longer too.

Feel free to substitute with whatever veg you have in your fridge to use up. I had some leftover roast carrot and pumpkin but zucchini, spinach and sweet potato will work well too. You could even omit the bacon if you don't have any.

I served them with coriander on top but incorporating it into the mixture would be yummy too.

I decided to create this recipe without gluten and dairy because I've learned in recent years that my tummy is happier without these things. Using almond meal and almond milk ups the protein content anyway so that's a bonus!

4 eggs
1/4 cup almond milk
1 teaspoon of curry powder
1 cup almond meal
1/2 teaspoon baking powder
1 french shallot
2 rashes of bacon, diced
1 cup of chopped or grated vegetables
Salt to taste

Whisk together the eggs and milk, then add the curry, almond meal and baking powder. Once combined, stir through the veg, bacon and salt (if using).
Spoon into a muffin tray and bake in a moderate oven (180°C) for 30 minutes or until browned on top and springy to touch. Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Note: I use silicone muffin moulds when baking anything eggy to make cleaning up quick and easy!