We’ve made these a couple of times as a starter. They look and taste great. They also have the advantage that they’re gluten free as they lack wheat. In both recipes the vegetables and eggs provide the bulk. Each recipe makes 12 mini-muffins, which is convenient as mini-muffin trays usually hold 24. If you don’t have a mini-muffin tray then you can use a standard size muffin tray, but use less mixture for each muffin thus making really small ones.
Orange Mini-Muffins
Ingredients
- 225 grams orange vegetables carrot, sweet potato, pumpkin, grated
- 80 grams mozzarella cheese grated
- 50 grams tasty yellow cheese grated
- 15 grams Roquefort cheese grated
- 3 eggs
- 2 cloves garlic minced
- 2 tablespoons oil
- 1-2 tablespoons fresh basil leaves chopped
- 1 teaspoon ground coriander
- Salt + pepper
Instructions
- Preheat oven to 180º C
- Mix all ingredients in a bowl
- Spoon the mixture into a tray for 12 mini-muffins
- Bake on 180º C until solid and golden (about 30 min)