Delicious Savoury Muffins for Breakfast and Snacks
Ingredients
- 2 cups precooked quinoa
- 2 cups almond meal
- 2 tbsp nutritional yeast
- 3 eggs
- 1 tbsp chia seeds
- 1 tbsp dried mixed herbs
- 1 tbsp dried garlic granules
- 2 medium zucchinis grated + a dash of salt
- 1/2 tsp salt
- 1 large carrot grated
- 1 tsp baking soda
Preparation
Pre-heat oven to 180 degrees
In a small bowl, whisk the eggs and add the chia seeds and set aside to gel
Place the grated zucchini on a plate, sprinkle with salt, set aside for a few minutes, then squeeze all the water out
In a large bowl, place the precooked quinoa, almond meal, dried herbs, nutritional yeast, salt, dried garlic and mix
Add the grated carrot, zucchini, baking soda and salt, mix well
Add the egg and chia seed mixture and fold through until evenly mixed
Grease a 6-muffin baking dish and evenly distribute the mixture, making a mound shape
Place in the preheated oven and cook for 40 minutes until the top is golden and sides separate easily
Remove from oven and cool for 5 minutes. Serve warm, optionally with butter or garlic yoghurt. Store airtight in fridge for up to 4 days or freeze for up to 2 weeks
