Free Healthy Recipe - Savoury Zucchini & Sundried Tomato Muffins

Low GI, Wheat Free

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These zucchini and sundried tomato muffins are packed in nutrients with less gluten than ordinary muffins because they are made from spelt flour. With protein, good fats, antioxidants and calcium they make a fantastic breakfast or lunch served with a large green salad.

Ingredients

1 cup plain spelt flour

1 cup wholemeal spelt flour

1 tsp baking powder

3 tbsp sundried tomatoes, chopped

1 cup zucchini, grated

1 tbsp basil, chopped

½ cup parmesan cheese, grated

¾ cup low fat Vaalia yoghurt

3 eggs beaten

¼ cup olive oil

pinch sea salt and cracked pepper

Method

Preheat the oven to 180 degrees Celsius.

In a large bowl, combine the flours, baking powder, grated zucchini, sun dried tomatoes, basil, and Parmesan cheese.

Beat together the yoghurt, eggs, olive oil and seasoning.

Fold wet ingredients through the dry to combine, but do not overwork the mixture otherwise they will become rubbery.

Spoon into lightly oiled or lined muffin pans and bake for 30-35 minutes.

Makes 6 servings (serve = 1 muffin)

Prep Time:	10 mins
Cooking Time:	35 mins
Ready in:	45 mins
Suitable for:
Breakfast, Lunch, Snack

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Nutritional Information - Per Serve
Kj	1662 kj
Calories	397 kcal
Fat	20.6 g
Saturated Fat	4 g
Total Carbohydrate	35 g
Total Protein	14.8 g
Fibre	5 g

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