I miss cheese muffins. The ones at the local cafe topped with a crust of browned, bubbled cheese and overloaded with white flour. It was a no-brainer I had to healthify these delicious savoury morsels. My version also has no oil or flour, and with added veggies they are a much lighter way to enjoy! Pumpkin is low in calories and rich in dietary fibre, anti-oxidants, minerals and vitamins. Serve a few with a side salad for a delicious lean lunch.
Recipe
SERVES: 12
INGREDIENTS:
- 1 cup pureed pumpkin
- 3 free-range eggs
- 1 grated zucchini
- ½ cup almond meal
- 100g grated low-fat cheese
- 1 tbsp nutritional yeast (optional)
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp Himalayan sea salt
- 1 tsp garlic granules
- 1 tablespoon dried italian herbs
- ground black pepper, to taste
- pinch cayenne pepper
- 1 tbsp sesame & pumpkin seeds, to garnish (optional)
METHOD:
- Preheat oven to 170º.
- In a bowl combine zucchini, cheese, almond meal, nutritional yeast (if using), herbs and spices. Mix well.
- In a blender, blend eggs and pumpkin until smooth, then pour into bowl and fold through until evenly combined.
- Spoon batter into 12 silicone muffin cases, top with seeds and bake for 20-25 minutes until golden brown and an inserted skewer comes out clean.
- Allow to cool before serving.
Tips:
Delicious toasted with a thin spread of tahini.
Pour mixture into a loaf tin and slice once cooled, if you prefer.
At what temperature do you bake these?
Good question Nicki! Updating the blog post…It should be 170 degrees (fan assisted). Thank you!
Thanks Sally. These were delicious – great on the go snack or served with salad for a meal. Thanks again :–)