These savoury muffins turned out to be a winner! The zucchini gives it a lovely rich buttery flavour. It is perfect for breakfast with some bacon, grilled tomato and avocado or simply have it as a snack.
Ingredients (Makes 12 large muffins)
400ml almond flour
50ml coconut flour
1 teaspoon baking powder
0.5 teaspoon baking soda/bicarbonate of soda
0.5 teaspoon ground himalayan pink salt
Handful chopped parsley
250ml fresh cream
5 large free-range eggs
3 Tablespoons chia seeds
8 baby zucchini (grated or finely chopped)
150g grated mozarella
Method (5 Minutes to mix and 50 minutes to bake. Total: 55Minutes)
Pre-heat your oven to 180 degrees celcius. Mix all the dry ingredients together in a bowl. In a separate bowl: mix the eggs, cream, chia seeds then add it to the dry ingredients. Add the zucchini and mozarella then mix well. Grease your baking tray and place 3 spoonfuls into each muffin hole (I used a large tray so you might need to put in less if using a small muffin pan). Place in the oven and bake for 55 minutes.
Remove from oven and allow to cool. Then remove it and bon apetit!