SAVOURY, EGGY MUFFINS

(Gluten-free)

When it comes to snacks, I'm mostly a savoury person so I set out to create a healthy, high protein, savoury, muffin snack.  That said, I had a couple of these for breakfast this morning and it filled me up for hours!

 
savory muffins
 

I kind of surprised myself with how well these turned out, and not only do they taste fantastic when warm and fresh out of the oven, but I almost think they're even better the next day, straight out of the fridge!

 
zucchini gluten free
 

Ingredients:

  • 3 eggs, beaten
  • 2 cups grated zucchini (approx. 2 medium sized zucchinis)
  • 1 cup baby spinach
  • 1/2 cup sunflower seeds
  • 1/2 cup buckwheat flower
  • 1/3 cup extra virgin olive oil
  • 100g crumbled fetta
  • 1 tsp A. Vogels Herbamare
  • 1 tsp dried oregano
  • big grinding of pepper
  • Optional: fresh herbs, diced bacon, mushrooms....
  • Note: one of the recipes I looked at used baking powder but I didn't use any in mine and it still turned out great.

Method:

  1. Pre-heat oven to 180C.
  2. Put 10 muffin/cupcake liners in a muffin tin.
  3. Literally put all the ingredients in 1 bowl; mix with a wooden spoon until well combined.
  4. Divide mixture evenly among the 10 muffin liners.
  5. Bake in the oven for 20 minutes.

Makes 10

And there you have it!!!  1 bowl, less than 30 minutes to prep and bake, and you've got yourself a healthy snack/breakfast/lunch ready to go.

Let me know what you think :)