By Isabelle Jensen
Savoury muffins lectin free
10 steps
Prep:15minCook:20min
Lectin-free savoury muffins. The filling can be changed or swapped to suit your palate and your pantry
Lectin free, gluten free
Updated at: Sun, 10 Mar 2024 05:10:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories285 kcal (14%)
Total Fat24.6 g (35%)
Carbs9.6 g (4%)
Sugars1.7 g (2%)
Protein8.6 g (17%)
Sodium291.6 mg (15%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Mix all dry ingredients into a bowl
Step 2
Whisk eggs oil and milk together into a second bowl
Step 3
Add cream cheese and parmesan to the eggs and mix well
Step 4
Fold the chopped spinach and ham into the egg mixture
Step 5
Fold the dry mix into the egg mixture
Step 6
Add the chopped walnuts or other nuts. Don't over stir
Step 7
Place some rice in the bottom of 8 muffin moulds. Place paper cups or parchment paper on top. This will help with removing extra moisture.
Step 8
Divide the batter into the prepared moulds
Step 9
Bake at 180 degrees Celsius for 20 minutes
Step 10
Cool on wire racks immediately. Enjoy warm or cold. These muffins keep well in the fridge for a week.
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