These little muffins are so quick and easy to whip up and make a fantastic breakfast, snack for work or afternoon tea. They are GF and NF too, making them a great school lunch box option.
1/2 cup cooked quinoa
1/2 cup zucchini, grated
1/2 cup cheese, grated (cheddar, mozzarella - anything that melts well)
6 organic eggs
A pinch of Changing Habits Seaweed Salt
Ingredients
1/2 cup cooked quinoa
1/2 cup zucchini, grated
1/2 cup cheese, grated (cheddar, mozzarella - anything that melts well)
6 organic eggs
A pinch of Changing Habits Seaweed Salt
Directions
1
Preheat oven to 180C. Line a muffin tray with muffin paper cups.
2
Combine all ingredients and mix until well combined.
3
Pour into a lined muffin tray evenly.
4
Place in the oven and bake for roughly 20 minutes, or until golden brown and cooked through.
Sounds yummy but how much is a “serving”. 68 servings means a tenth of each muffin.
This has been updated now, thank you Camille 🙂
68 servings, hmmm, that sounds like a loaves and fishes story. You may want to update post tp 6-8 servings. ?
Yikes! Thanks for the heads up Maggie, we recently updated the recipe format and some of the servings sizes lost their ‘-‘ – have updated it now, thank you!