Breaky Muffins

Looking for a savoury snack or quick breakfast idea? Then these simple savoury muffins may be your new goto.
Hux even had some for lunch yesterday and absolutely loved it!

I’m very much a sweeter kinda breaky gal so I have been looking at adding more savoury foods into my mornings and these are definitely a winner. I hope you like them just as much as we do.

Don’t forget to tag me if you end up making them, I would love to see your creations.



Breaky Muffins

  • Servings: 9
  • Print

Ingredients

  • 1 cup of buckwheat flour
  • 1 cup of almond meal
  •  2 tsp of baking powder
  • Salt and pepper
  •  1 tbsp each of dried oregano, rosemary and fresh parsley
  •  1 carrot grated
  •  1 zucchini grated
  •  2 eggs
  •  1 cup of almond milk
  •  1 tbsp of nutritional yeast or sprinkle of goats feta
  •  Handful of olives or sundried tomatoes
  •  Pumpkin seeds


Method:
Pre heat oven to 180°C and prep a silicon muffin tray
In a large bowl add all dry ingredients and mix together
In a seperate bowl add in all other ingredients whisking to combine. Add this to your dry ingredients and give it a really good mix.
Pour mixture into muffin moulds and top with pumpkin seeds, bake for 20- 25 mins or until brown and cooked through
Let cool in tray before putting in a airtight container and enjoy

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