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Zucchini, Sun-dried Tomato, Pumpkin Seed & Goat’s Feta Muffins

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chocolate

Cooking Time:

approx 30 minutes or until golden

Preparation Time:

10 minutes

Servings:

6 muffins

 

Ingredients

  • 1 1/2 cups grated zucchini
  • 5 sun-dried tomato pieces
  • 1/4 salad onion, finely diced (tastes great without if you are following FODMAP diet)
  • 3 large eggs
  • 2 heaped tablespoons of almond meal OR flaxmeal
  • 1/4 cup of tapioca or arrowroot powder
  • 1/4 teaspoon baking powder
  • 1/2 cup of pumpkin seeds (pepita’s) and some extra for sprinkling on top
  • 1/8th block of goats cheese
  • salt & pepper

Method

Grate zucchini and lightly sprinkle with salt, setting aside for 5 minutes

Place pumpkin seeds and sun-dried tomatoes in a food processor and blitz until a crumble is formed.

Squeeze excess water from grated zucchini.

Place pumpkin mix in a bowl along with the grated zucchini.

Add eggs, almond meal, arrowroot flour, baking powder, salt & pepper and mix to combine.

Spoon mixture into individual muffin papers.

Diced goats cheese and evenly divide amongst the 6 muffins, pressing into the egg mixture.

Sprinkle pumpkin seeds over the top.

Bake in moderate oven for approx 30 minutes or until golden brown


Gluten-Free Dairy Free low carb high fat