delightful, moreish savoury muffins for the perfect egg-free breakfast choice. they make for an ideal nutritious snack or lunchbox filler!
First published at www.transformationcookbook.com
Ingredients:
2 zucchinis, grated
2 carrots, grated
1 red capsicum, deseeded & sliced
2 beetroots, peeled & grated
½ cup corn kernels
1 cup broccoli florets, finely chopped
1 red onion, chopped
50g cheese, grated
1 tsp italian mixed herbs
rock salt & cracked pepper
Chia-Seed Gel Mix (egg replacement)
10 tbsp black chia seeds
2½ cups cold water
Step 1: preheat oven to 200°C.
Step 2: in a mixing bowl add chia seeds and water. stir well to combine, then refrigerate for 5–10 mins to allow the gel mixture to form.
Step 3: in a large mixing bowl, combine zucchini, carrot, capsicum, beetroot, corn, broccoli, onion, and dairy-free cheese
Step 4: add the chia-gel mixture and herbs, then season with salt and pepper. stir well to combine.
Step 5: line 2–3 muffin tins with paper muffin cups. pour the mixture evenly into the cups. bake for 45 mins or until brown. allow to cool before removing the muffin cups from the muffin tins.
TIPS:
• when mixed with water chia seeds form a gel that acts as a binding ingredient like eggs. replace 1 egg with 1 tbsp chia seeds + 3 tbsp water.
• chia seeds are rich in omega-3 fatty acids, fibre, and antioxidants.
