These delicious gluten-free savoury muffins make the perfect winter snack - have them heated up with butter, home-made tomato relish, or just as they are! Feel free to add other ingredients like sun-dried tomatoes, olives or Feta!
Ingredients
1 cup zucchini, grated
1/4 cup butter, melted
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
6 eggs
Large handful baby spinach, finely chopped
2 tbsp basil, finely chopped
1 shallot, diced
1/2 cup blanched almond meal
1/2 cup coconut flour
1 tsp baking powder
1 cup grated cheese
Directions
1
Preheat oven to 180 degrees Celsius.
2
Line a muffin tray with baking paper.
3
In a bowl, add the zucchini, butter, salt and pepper and mix well.
4
Add the eggs and mix well.
5
Add the spinach, basil and shallots and continue to stir.
6
Add the rest of the ingredients and stir well.
7
Evenly divide the mixture into each section of the muffin tray, filling completely as the muffins will not rise too much.
8
Bake for 25 minutes or until the muffins are golden.
Ingredients
Ingredients
1 cup zucchini, grated
1/4 cup butter, melted
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
6 eggs
Large handful baby spinach, finely chopped
2 tbsp basil, finely chopped
1 shallot, diced
1/2 cup blanched almond meal
1/2 cup coconut flour
1 tsp baking powder
1 cup grated cheese
Sorry… meant to say… the link to this Recipe is not working 🙂
Hi Joy, try this link: https://changinghabits.com.au/recipes/savoury-muffins-2
Hi Bianca,
I clicked the link you provided and it’s not working for me, can you help?
Thanks
Katherine
Hi Katherine, does the recipe come up when you try searching for it? If you’re still having issues, please email me at support@changinghabits.com.au 🙂