AuthorJordanThese 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.
Ingredients
0.50 cup cooked quinoa
0.50 cup zucchini, grated
0.50 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.
Ingredients
0.50 cup cooked quinoa
0.50 cup zucchini, grated
0.50 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!