Savoury Gluten & Nut Free Muffins
- 1/4 Cup Coconut flour
- 1/2 cup tapioca or arrowroot flour
- A pinch Sea salt
- 1/4 cup Linseeds (flaxseeds) - optional
- 1 teaspoon Gluten-free baking powder
- 1 Medium carrot - grated
- 4 Spring onions (shallots) - finely sliced
- Big handful Baby spinach leaves - finely sliced
- 4 Organic free range eggs
- 1/4 cup Your milk of choice
- A handful A handful of your favourite cheese grated or 2 tablespoons of nutritional yeast - optional
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By Brooke Toholka & Sally Barnes
Preheat the oven to 180 degrees C and grease or line a muffin tray with cases.
Put the almond meal, tapioca flour, salt, linseeds and baking powder into a large bowl and whisk/mix until well combined.
Add the remaining ingredients and whisk/mix until well combined.
Scoop the mixture into the muffins cases (make sure you only fill them 3/4 full to allow for rising).
Bake them for approximately 15 minutes if your making mini muffins or approximately 20-25 minutes for regular size muffins. They should be nice and golden on top when they are cooked.
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