Vegetable Muffins

10 minutes preparation time, 20 minutes cooking time

Ingredients

1 carrot, grated

½ zucchini, grated

½ capsicum, diced

1 tsp dried basil

1 tsp dried oregano

¾ cup buckwheat flour

¾ tsp bicarbonate soda

1 tbsp parmesan cheese

2 eggs, lightly beaten

3 tbsp ricotta cheese

¼ cup lactose-free milk

Pre-heat oven to 180^oC and line a 6 cup muffin tray with muffin cases.
Combine the vegetables, buckwheat flour, bicarbonate soda, dried herbs and parmesan cheese in a mixing bowl.
In a separate bowl, whisk the eggs, ricotta cheese and lactose-free milk.
Stir egg mixture through the dry ingredients until just combined. Divide the mixture between the muffin cases and bake for 20 minutes.
Serve warm or keep in the fridge for up to 1 week

Makes 6

Note: This amount of ricotta cheese is low in FODMAPs and should be tolerated by most individuals with IBS.

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