pesto muffins

These gluten free, sugar free and dairy free savoury muffins are ideal to have with soup or with salad and they are quite light but filling at the same time. I normally make a whole batch and once cool, I put them in the freezer and take out as needed.

Preparation & cooking time: 50 mins

Ingredients makes 10:

80gr buckwheat flour

70gr gluten free self-raising flour

70gr gluten free plain flour

1tsp salt

1tbsp psyllium husk

1tbsp flaxseeds ground

1tbsp baking powder gluten free

2 eggs or 2 flax eggs (2tbsp flaxseeds in 6 tbsp water)

135gr sunflower oil

200gr rice milk

100gr pesto

3 courgettes, grated and extra liquid squeezed out

50gr parmesan or vegan version of parmesan

1. preheat oven at 375 F/175 C. Place muffin cases in the muffin tray.
2. mix all flours together with salt, flaxseed, baking powder and psyllium husk
3. in a separate bowl add eggs/flax eggs to oil and rice milk, stir with a whisk and then add the grated courgettes
4. using a spatula, fold in the flour mix to the oil mix, but don’t stir too much
5. add the parmesan cheese and the pesto
6. place in muffin cases, dividing the mix evenly (I weigh it on the scale at 100gr each)
7. cook in oven for 23-25 minutes or untill a skewer inserted in the middle comes out clear
8. once cooked, cool down
9. you can also freeze the muffins for future use
   

   NUTRITIONAL VALUE PER PORTION
   energy kcal	257.8
   fat	18.2
   of which saturated	4.1
   carbohydrates	18.8
   of which sugars	1.8
   fibre	2.4
   protein	5.9
   salt	0.5