Savoury Muffins
These little babies are the perfect high protein mid-morning savoury snack to get you through to lunch, or as a grab and go breakfast! They could also be the perfect accompaniment to a salad for a quick work lunch too.
They’re full of healthy fats, high in protein, loaded with veggies and the goodness of my homemade bone broth. Oh, and they’re also super delicious.
This recipe makes 12 muffins.
Ingredients
2 cups flour of choice (I used lupin flour to really amp up the protein content)
4 organic & free-range eggs
1 carrot (shredded)
1 zucchini (shredded)
Handful of sun dried tomatoes (chopped)
1/2 small red onion (finely diced)
1/4 cup of finely chopped spring onion
1/4 cup of shredded mozzarella + 1 handful to sprinkle on top!
Finely chopped herbs of choice - I used coriander. Measure with your heart!
Mingle “Use Me on Everything” seasoning (this product is so good!)
Salt and pepper to taste
1 cup of bone broth (homemade bone broth really enhances the nutritional value of these, but stock of your choice would work too! Or water if you don’t have any on hand)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup of melted coconut oil
Method
Preheat oven to 180c
Line a 12 hole muffin tray with unbleached muffin liners
Mix all ingredients together until well combined
Spoon batter mixture into muffin liners
Top with a sprinkle of mozzarella cheese
Bake for 30 minutes
Enjoy hot with lashings of organic grass-fed butter and/or hot sauce or tomato sauce. YUM!
As always, I’d love to see your creations if you bake any of my recipes! Please tag me @thepillars.naturopathy
Love,
Dominique
