These super easy muffins freeze well so make an excellent bulk bake choice to then whip out of the freezer for breakfasts and lunches on the go. I love these muffins with Autumn Soup.
Makes: 20 muffins recipe easily halves to make 10
Muffin Filling Ingredients
- 1 onion (red or brown)
- 4 rashers of nitrate free bacon (or 50g crumbled feta)
- 100g tomatoes diced (about a handful)
- Large handful of herbs (basil, oregano, parsley work well)
- Large handful of leafy greens (silverbeet, kale or spinach)
Muffin Batter Ingredients
- 400g almond meal
- 340g tapioca flour
- 2 teaspoons of gluten free baking powder
- 6 large (60g) free range eggs
- 250ml refined coconut oil (so it doesn’t overpower the muffins with coconut taste) or organic butter or ghee melted, plus one tablespoon to fry the muffin filling.
- 2g Himalayan sea salt
Preheat the oven to 180 degrees and line muffin trays with 20 muffin liners.
Heat a frying pan with one tablespoon of coconut oil and gently sautee the onion for three minutes or until softened and see through.
Add all other muffin filling ingredients and sautee for five minutes or until the bacon is cooked and the herbs and leafy greens are wilted.
Meanwhile add all of the muffin batter ingredients into the Thermomix, food processor or bowl and spoon and mix on speed 5 for 20 seconds or until combined.
Tip the cooked muffin filling into the Thermomix bowl and mix on reverse speed 4 for ten seconds or until nicely combined – or gently fold in the filling by hand.
Fill each of the prepared muffin liners with a tablespoon of the muffin mixture.
Put the trays into the oven and bake for 15 minutes or until lightly golden and an inserted skewer comes out clean.
Allow to cool slightly. These are yummy as is and even nicer cut in half with butter on.
Cool completely before freezing or store in an air tight container in the fridge for five days.
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