The Savoury Breakfast Muffin

The Savoury Brekkie Muffin ❣️

As the weather cools and seasons shift, I’m looking for an easy and pre-prepared breakfast option for busy mornings that’s not a cold smoothie.

I’ve been making these high-protein, delish savoury muffins the last few weeks for my partner and I and they are really good! Substitute for whatever veg you like, they are very versatile.

— Gluten free, high protein
— Makes 6 large muffins

Ingredients:

- 1 grated carrot
- 1 grated zucchini
- 1/2 diced capsicum
- Spring onion
- Lots of herbs (thyme, oregano, rosemary, basil)
- Salt and pepper
- Chilli flakes
- 3/4 cup buckwheat flour
- 1 tsp bicarb soda
- 5-6 eggs (both work)
- 1 tsp apple cider vinegar
- 1/4 cup cottage cheese
- A bit of Goats feta or Parmesan

Method:
- A note here: I’ve tried mixing wet ingredients separately and adding to dry but I’ve also done it as a one bowl situation and it worked just as well!

- Preheat oven to 180 degrees
- Mix all ingredients 🥣 (no need to squeeze zucchini)
- Scoop batter into greased muffin tray and bake for 35-40mins
- Allow to cool before putting into containers and in the fridge