Updated: Sep 6, 2021
How easy and versatile are these muffins ! Eat for breakfast, lunch, brunch or on the go. You can dress them up with some salad to make them a fancy or eat them as is. These are winners !!! Im going to play around with some more flavours by adding some other bits and pieces, just thinking capsicum and spinach for example and see what happens. I love the fact they are gluten free and healthy.
300g sweet potato or pumpkin grated
1 cup of Almond Flour
1/2 cup of cubed halloumi and a big handful of parmesan
Salt & Pepper
Thyme & Chilli
Pre Heat Oven to 180 C
Grate the sweet potato or pumpkin, cut up herbs of choice spring onions, thyme & Chilli (fresh if possible) although I bought a really cool sachet of semi dried chilli from the supermarket which has been great just chilling in the fridge for these sorts of things.
Crack in eggs and mix well
Stir through flour and cheeses (use what you like)
Grease muffin tin or line with baking paper (I find this better and easier)
Divide mix evenly.
Bake for around 40-50 mins or until cooked through and golden.