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My Grocer

Free Healthy Recipe - Savoury Zucchini & Sundried Tomato Muffins

Low GI, Wheat Free

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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.

Ingredients
3 tbsp sundried tomatoes, chopped
1 cup zucchini, grated
1 tbsp basil, chopped
½ cup parmesan cheese, grated
3 eggs beaten
¼ cup olive oil
Method

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)

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 35 mins
Ready in: 45 mins


Suitable for:
Breakfast, Lunch, Snack
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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


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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