Savoury Vegetable Muffins | Tania Hubbard - Living Gluten Free & Grain Free

Savoury Vegetable Muffins

  By Tania Hubbard  , , , , , , , ,

September 20, 2016


1 teaspoon bicarb soda (baking soda)

2 Small zucchinis

2 Small carrots

1 teaspoon dried thyme

1 teaspoon cracked black pepper

3 tablespoons olive oil

175g fetta cheese

1 pinch salt

1/2 cup coconut flour

6 Medium eggs


1Heat oven to 175C

2Line a muffin/cupcake baking tray with papers

3I like to make this as quick as possible so I use my food processor

4Put vegetables into a blender along with thyme, pepper, olive oil, fetta and salt and process until everything is chopped pretty evenly and there are no large lumps

5Add coconut flour, bicarb soda (baking soda) and blend well

6Add eggs and blend GENTLY until well combined - don't overbeat once you have added the eggs - the muffins will spill over

7Don't be tempted to add any water to this mix - the vegetables will release water as they cook

8Remove from food processor bowl and pour mix into a mixing bowl

9Stir everything well to make sure all ingredients are well combined

10Spoon mix (3/4 full) into cupcake papers (make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix)

11Bake muffins for 20-25 minutes or until they spring back when lightly pressed in the middle. If you are not sure - use a toothpick to check the cake is cooked through