Most people think of muffins as sweet treats, but this recipe can hopefully change your mind. These savoury delights are lower in gluten due to spelt flour, contain veggies in the form of zucchini and tomato as well as protein and good fats.
Keep in mind the high kilojoule count of these muffins - they're not to be eaten as a snack! They do, however, make a fantastic breakfast or an even better lunch served with a large green salad.
Preheat the oven to 180C
Dry roast pine nuts in a small pan on the stove. When tomatoes are cool enought to handle, chop into small chunks.
In a large bowl, combine spelt flour, baking powder, roasted pine nuts, grated zucchini, sage, parmesan cheese and seasoning.
In a second bowl combine ricotta, oil, buttermilk, eggs and chopped tomatoes. Fold dry ingredients into wet and stir to combine.
Spoon into lightly oiled or silicone muffin pan and bake for 30-35 minutes.
Makes 6 servings
| Prep Time: | 35 mins |
| Cooking Time: | 35 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Breakfast, Finger Food, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1730 kj |
| Calories | 413 kcal |
| Fat | 21.8 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 30.7 g |
| Total Protein | 15.7 g |
| Fibre | 5.6 g |
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