PROTEIN PACKED SAVOURY MUFFINS

ALL ABOUT THAT EXTRA PROTEIN

Protein is one thing I always struggle to get enough of. This recipe certainly packs a good punch though. Packed with protein from tapioca flour, eggs, tofu and a sh*t tone of healthy veggies this ones a winner. Whether it’s brekky on the go, a kid friendly snack or for lunch paired with avo and a side salad, this recipe is so versatile that it’s sure to please all.

Difficulty: 2
Serves: 12

INGREDIENTS

• 1/4 cup dice pumpkin or sweet potato

• 1/4 cup diced broccoli

• 1-2 roma tomatoes diced

• 1 cup tapioca flour or other gluten free flour

• 1 cup gluten free self-raising flour

• 1/2 cup cheese of choice

• 1 cup tofu (plain firm)

• handful pumpkin seeds

• 1-2 garlic cloves minced

• Moroccan spice mix (salt, pepper, paprika,, ground cinnamon, ground clove, ground cumin)

• 1tbsp olive oil

• Splash of milk of choice (to make desired consistency, can leave out if you want mixture to be denser or thick)

• Optional substitution: Plain greek yogurt as substitution to 1/2 cup of tropical flour as well

method

Muffin batter:

1. Preheat over to 185 degrees

2. Dice broccoli, tomatoes, pumpkin or sweet potato into small cubes

3. Whisk eggs, garlic, oil and milk if used together combine both flours, spice mix in bowl and make a well

4. Add cheese (more is always better)

5. Add tofu and begin to combine the mixture

6. Spray and line muffin tin and begin to fill to the top of each whole

7. Bake fore 15 minutes then rotate for another 10 (cooking time may vary on how thick and how big muffin wells are)

8. Sprinkle with sea salt flakes and pumpkin seeds

9. Serve with avo, relish and a side salad for the perfect combo

ALLERGIES: dairy, eggs, soy