Crammed with an assortment of vibrant vegies and topped with heart-healthy hemp seeds, these savoury muffins are a welcome addition to any faculty lunchbox.
Components
- 6 free vary eggs
- 1/2 cup coconut flour
- 1/4 cup tinned coconut milk
- 1/2 cup butter, melted however cooled barely
- 1/4 cup tapioca or arrowroot starch
- 1 tsp GF baking powder
- Salt and pepper
- 1 cup roughly chopped child spinach
- 1 cup finely grated zucchini
- 1/2 cup finely chopped pink capsicum
- 1/2 cup finely chopped yellow capsicum
- 1 small pink onion or eschallot, finely chopped
- Hemp seeds, to garnish
- Chives, finely sliced, to serve
Methodology
Step 1.
Preheat oven to 180C and line a 12-hole muffin tin with parchment paper muffin cups.
Step 2.
Add your eggs into a big bowl and whisk till nicely mixed, gentle and fluffy.
Step 3.
Add within the coconut flour, coconut milk, melted butter, arrowroot starch, pinch of salt, zucchini, capsicum, baking powder to the blende and blend nicely with a spatula or spoon and till rather well mixed.
Step 4.
Scoop the batter evenly into the lined muffin tin, sprinkle every muffin with some hemp seeds and bake for 35-40 minutes or till golden brown and a toothpick inserted into the centre comes clear.
Step 5.
High the completed muffins with chopped chives and luxuriate in.
Makes 10-12
