My favorite breakfast is oats with dried fruit and nuts, but once in a while I like switch things up and have a more savory taste. This vegetable breakfast muffin is satisfying and simple to make.
Ingredients 2 medium potatoes 1 carrot 1 parsnip 1 tablespoon grapeseed oil Salt & pepper (to taste) 1 teaspoon ground cumin
- Preheat oven to 185°C (365°F).
- Grate all vegetables into a bowl. Add salt, pepper, cumin and oil. Mix.
- Spoon into lined muffin tins. Bake for about 25 minutes until golden.
Serve it with a bean dip or hummus.
Makes about 6-8 muffins.