We love these for picnics with some veggies sticks or a nutritious snack. They are also great for ‘grab and go’ breakfasts or lunches out on the road.
Enjoy, share with friends and be sure to let me know what you think!
Makes 12 muffins
Ingredients
1 ¼ cup of almond meal
1 tsp Gluten free baking powder
2 large zucchini, grated
3 – 4 Spring onions, finely chopped
1/3 cup cottage cheese
50g Feta cheese, crumbled
4 eggs, lightly beaten
¼ cup fresh parsley, chopped
Directions
Preheat the oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.
Grease a 12 hole muffin pan with some olive oil or coconut oil
Combine almond meal and baking powder in a medium bowl.
Add the zucchini, spring onion,Parsley, cheeses and eggs. Mix until well combined.
Distribute mixture evenly between muffin holes.
Bake for 25 minutes or until golden brown.
