Eggcellent Savoury Muffins

Gluten free │ Dairy free │ Vegetarian │ FODMAP Friendly │ Nut free

Eggcellent Savoury Muffins

Makes: 6 | Total Time: 10 minutes preparation + 45-50 minutes baking

INGREDIENTS

• ½ zucchini, finely diced
• ½ carrot, finely diced
• 50g (approx. 8) sundried tomatoes, finely diced
• Kernels from 1 fresh corn cob (approx. 1 cup)
• 1 punnet (approx. 20) cherry tomatoes, cut into halves
• 4 sprigs fresh parsley (or 1 teaspoon dried)
• ½ cup rice flour
• ¼ cup coconut flour
• 1 teaspoon bicarb soda
• Juice of ½ lemon
• 2 Tablespoons coconut oil
• 10 eggs
• Pinch iodised sea salt and cracked pepper

PREPARATION

1. Preheat oven to 180 degrees Celcius.
2. Place zucchini, carrot, sundried tomatoes and fresh parsley into a food processor and pulse med-high for about 6 seconds, until roughly/finely chopped. Thermomix: 6 sec/Speed 6.
3. Add rice flour, coconut flour, bicarb soda, lemon juice, coconut oil, 4 eggs, salt and pepper into food processor and mix for about 10 seconds, until well combined. Thermomix: 10 sec/Speed 4.
4. Add cherry tomato halves and corn kernels. Mix on low to combine. Thermomix: 10 sec/Speed 3.
5. Set out 6 large patty pans in a muffin tray.
6. Using a spoon, scoop enough mixture to fill ⅓ of the patty pan. Crack 1 egg on top. Add more mixture to cover the egg. Fill the patty pan to the top, as the mixture will not rise.
7. Repeat step 5 until all the patty pans are filled.
8. Bake for 45-50 minutes, until a skewer comes out clean after inserted through the center.
9. These are a great lunch option, either for the kids at school, or adults at work. They also make for a tasty breakfast. Enjoy!