"eggy muffins" two ways

Good Evening! The other day I created (spur of the moment) these ‘eggy muffins’ they were devoured within no time by my children! When I posted this photo and recipe on Facebook I had a few people ask if there was another option besides coconut flour and macadamia oil….so I tried them again today using slightly different ingredients….here they are 2 versions of the ever so yummy and handy to throw together ‘eggy muffins’….GLUTEN, DAIRY AND PRESERVATIVE / ADDITIVE FREE…..

In a large bowl place:
7 eggs
1/2 cup sifted coconut flour
1 grated carrot
1 handful baby spinach – finely shredded
1/2 cup macadamia nut oil
1 tblspn chia seeds
1 tspn mixed herbs
1/2 tspn baking powder
pinch salt

Mix all ingredients extremely well. 
Preheat oven to 180c and place 12 muffin cases into a tray. 
Spoon even amounts into the cases.

Cook for 20 minutes.

Makes 12

Version 2……

In a large bowl place:
7 eggs
1/2 cup sifted rice flour (I used brown rice flour)
1 grated zucchini
1/2 large grated carrot
1/2 cup sunflower oil
1 tblspn chia seeds
1 tspn mixed herbs
1/2 tspn baking powder
pinch salt

Mix all ingredients extremely well. 
Preheat oven to 180c and place 12 muffin cases into a tray. 
Spoon even amounts into the cases.

Cook for 20 minutes.

Makes 12

Both versions are great…it just depends on which flour and oil you prefer….if either of these don’t suit then you can simply swap for flour and oil of your choice. 

I hope you are having a beautiful week….talk again soon….

Take Care of You,
Collette x

 

"eggy muffins" two ways