Gluten free Savoury Breakfast Muffins
These freezer, lunch box, gut friendly muffins are fibre rich, gluten free and grain free. Super versatile as you can use any veggies you have left over in the fridge.
I would also add some roasted pumpkin or sweet potato into this recipe next time.
If using veggies with a high water content its a good idea to cook off the excess water or squeeze it out in a muslin or paper towel before adding to the mixture.
1 x lrg finely grated carrot or 1 cup of roasted sweet potato
1 x finely grated zucchini (water squeezed out)
1 handful of flat leaf kale shredded
80g goats cheese
2 x organic eggs
2 x tsp gf baking powder
1 cup of plant based milk
1 cup of cassava flour
1 cup of Bessan (chickpea) flour
3 tbsp of grated pecorino
1 tsp of curry powder
1/2 tsp of sea salt
Grate all veggies and add to a large bowel. Add your cooked and cooled sweet potato if including.
Prepare and add all other ingredients and mix.
Pre-heat oven to 180 degrees
Put unbleached large baking cups into your muffin trays and spoon the mixture into each one about 3/4 full
Bake for 25 minutes or until a clean skewer comes out from the middle. They should feel solid on top.
Allow to cool before removing from the tray.
Keep in the fridge in an airtight container for up to 3 days and store in the freezer thereafter.