SAVOURY MUFFIN VEGETARIAN
8th July 2020
FAT: 32.89g PRO: 18.08g CHO: 4.76g Kcals: 387
Notes
Good to batch up and freeze.
Ingredients
- 30g Carrots, young, boiled
- 12g Cheese Mature Cheddar
- 27g Golden Omega Milled Flaxseed (Virginia Harvest)
- 44g Eggs, whole, raw
- 16g Butter
- 12g Spring onions, bulbs and tops, raw
- 17g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- You will also need 1/4 teasp of Bakat baking powder
- Pre-Heat oven 190c/Fan 170c/Gas5/6
- Soak the flaxseed in 40mls of warm water and leave for as long as you can at least 20 minutes
- Mash the carrot with the softened butter (Good way to use up leftovers)
- Chop the onions and grate the cheese
- Mix ALL the ingredients together and place in a large muffin mould or two small ones
- Cook for approx 20-25 mins depending on the size
- Serve warm or cold. Spread with butter for extra fat if needed.
- Easy to batch up and freeze
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CLICK HERE FOR DISCOUNTS.