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
Ingredients:
225g Platypus Foods baking mix
25g plain flour (2.5g protein)
2 tsp baking powder
½ teaspoon salt
50g butter
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
Method:
- 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.