Makes 18 small muffins. With plain flour is 2.5g protein total, 0.14g each. Made with egg is 4.5g protein total, 0.25g each
225g Platypus Foods baking mix
25g plain flour (2.5g protein)
2 tsp baking powder
½ teaspoon salt
15g egg yolk (2g protein) or 1 heaped tsp egg replacer
165ml coconut milk
75g grated zucchini
75g grated carrot
40g diced capsicum (optional)
50g red onion, diced
2 teaspoons fresh parsley, chopped
- Preheat oven to 180 degrees. Line and grease muffin tray
- Melt butter and add egg replacer, blend until smooth and creamy.
- Add dry ingredients and vegetables alternatively with coconut milk; take care not to over mix.
- Spoon into muffin paper cups or greased tins and bake for 15-20 minutes, depending on size.