Gluten Free Zucchini and Spring Onion Muffins

Posted by on Apr 16, 2014 in Adonai, Recipes | 0 comments

Gluten Free Zucchini and Spring Onion Muffins

I love these muffins. They are quick, easy and nutritious to boot!

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.

 

 

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