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Savoury Muffin-time

January 28, 2013

Savoury muffins with avocado & tomato relish

Savoury muffins with avocado & tomato relish

My brother makes the BEST savoury muffins! They are packed with sun-dried tomatoes and spinach and cheese and other yummy surprises.  Unfortunately, they are supersized and full of wheat and dairy, so not for me…..

This morning for breakfast I was craving something SWEET, which is unusual for me to stray from my usual green juice for my first meal of the day. It must have been due to a sleepless night as I was kept awake, listening to the roaring winds and torrential rain that is inundating Brisbane at the moment.

The beauty of being “paleo” is that sweet cravings are easily quashed. So instead of making some naughty sweet muffins, I decided to try a replicate a grain free dairy free version of my brothers spectacular recipe – thanks for the inspiration, Julian!

This recipe is based on pumpkin and coconut flour and I am pleased to report that with the aid of Bodymedia software I can tell you some nutritional content too which is listed below the recipe. This recipe makes 6 so double the recipe for a dozen.

Sweet potato could easily be substituted with the pumpkin and whilst I have used olives and bacon, feel free to use whatever you like for garnish. I loooove sun-dried tomatoes but didn’t have any today. Peas, artichokes, salami, mushrooms, feta, even sauerkraut would be good additions.

160g cooked, cooled pumpkin or sweet potato
4 eggs
1 tab almond butter (or use extra butter)
1 tab parmesan cheese, grated
30g water
30g butter (I used coconut oil)
1 teas bicarb soda
1 teas baking powder
pinch paprika & garlic powder
30g coconut flour
1/2 teas psyllium powder
 
a small handful spinach
a few sprigs of parsley, and/or green herbs
1 tab chopped olives
1 tab chopped sun-dried tomatoes
1 rasher bacon, chopped
 
Mix the first 11 ingredients in your TM on SP 3 for 20 seconds, until smooth. Add the remaining ingredients and stir through on REVERSE SP 1.
 
Pour into 6 greased muffin pans and bake at 175°C for 15 minutes. Do not over cook as they can dry out. Sprinkle with more paprika and serve with tomato relish,  or avocado or both!
Fresh out of the oven!

Fresh out of the oven!

Makes 6 muffins. Calories: 145, Carbohydrates: 7.4g, Fat: 14g, Protein: 7.6g Fibre: 3.2g

 

 

 

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4 Comments leave one →
  1. cathy permalink
    March 9, 2013 1:15 pm

    They do look wonderful!

  2. January 28, 2013 8:44 pm

    These look great, will definitely try and make them.

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