These zucchini and sundried tomato muffins are packed in nutrients with less gluten than ordinary muffins because they are made from spelt flour. With protein, good fats, antioxidants and calcium they make a fantastic breakfast or lunch served with a large green salad.
Preheat the oven to 180 degrees Celsius.
In a large bowl, combine the flours, baking powder, grated zucchini, sun dried tomatoes, basil, and Parmesan cheese.
Beat together the yoghurt, eggs, olive oil and seasoning.
Fold wet ingredients through the dry to combine, but do not overwork the mixture otherwise they will become rubbery.
Spoon into lightly oiled or lined muffin pans and bake for 30-35 minutes.
Makes 6 servings (serve = 1 muffin)
| Prep Time: | 10 mins |
| Cooking Time: | 35 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Breakfast, Lunch, Snack | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1662 kj |
| Calories | 397 kcal |
| Fat | 20.6 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 35 g |
| Total Protein | 14.8 g |
| Fibre | 5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
