Humble green peas and sweetcorn are popular vegetables that contain a fair amount of protein, fiber, vitamin C, and folic acid. They also contain adequate amounts of potassium, zinc, phosphorus, calcium, and magnesium that are beneficial for our daily body functions.
These easily available throughout a year vegetables are stable in everyone's household, either in a fresh, frozen or tinned variations.
Thanks to modern technology, freeze-dried vegetable become more and more popular due to its nutritious, versatile and convenient use. The process of freeze-drying involves removing all the water content in their frozen state. The pressure of the freeze dryer is adjusted to dry the veggies thoroughly. The best part is that no nutrients are lost during this process!
Freeze-dried peas and corn are a nice contrast from your usual veggies. They make a delightfully crunchy-snack-on-the-go, a perfect addition to the lunchboxes and outdoors adventures. They are very easy to chew and full of flavor to satisfy even the sweetest tooth.
The beauty of the freeze-dried products is that they can be easily rehydrated and added to your everyday recipes.
These power muffins made with Kiwigarden freeze-dried peas and corn. Mainly because the moisture that leeched out from the veggies when baked turns tender batter into wet, gummy messes that results in doughy texture and lack of flavour. Using freeze-dried veggies solves that moisture problem!
This recipe is very simple and an ideal recipe for a child baker. Using melted coconut oil and avoiding the creaming step further makes it a wonderful beginning recipe for the new baker.
In addition to being a delicious quick breakfast, lunch or snack on-the-go, these muffins can be frozen for even busier days. Simply bake, cool, and freeze in an airtight container. Thaw at room temperature overnight to get it ready for breakfast.
1 2/3 cups flour, plain
1/4 cup L.S.A. mix
1/4 cup coconut sugar (or any other sugar of your choice)
2 tsp baking powder
1 tsp dill or coriander leaves, dry
1/2 tsp Himalayan salt
2 eggs, medium size
1/2 cup milk or drinking yoghurt, plain, full-fat
1/2 cup coconut oil
1/4 cup tomato puree (or tinned tomatoes)
1/2 tsp dijon mustard
To garnish (optional): pumpkin and sunflower seeds.
Preheat oven to 180C fan-forced or 200C bake mode.
Combine dry ingredients in a large bowl.
In a measuring cup, measure milk or drinking yoghurt and beat in two eggs.
Add tomato puree, mustard and mix well.
Melt coconut oil if needed and add to the egg mixture. Mix until just combined.
Pour egg mixture over the dry ingredients.
Fold in wet ingredients GENTLY with the spatula until just combined. Add freeze-dried peas and corn.
Once again fold in peas and corn with the spatula. Be careful, DO NOT OVERMIX, or you will end up with the dense muffins.
Spoon into a muffin tin, filling 3/4 way to the top.
Bake for 15 minutes for mini muffins, 18-20 minutes for regular muffins, or until a toothpick comes out clean.
Let cool in the pan for 5 minutes before transitioning to rack.
Store in an airtight container in the fridge for up to one week.
Best served warm with a little bit of butter.