#savourymuffins

There is no sugar in these Savoury Pumpkin Seed Butter Muffins, and they taste great. They taste great as a snack or as a side dish with any meal.

Ingredients: 1 cup pumpkin seed butter. 4 large eggs. 1/4 cup coconut flour. 1/4 cup grated Parmesan cheese. 1/2 teaspoon baking powder. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried thyme. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C and line a muffin tin with liners or grease it. In a mixing bowl, combine pumpkin seed butter and eggs until smooth. Add coconut flour, Parmesan cheese, baking powder, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until well combined. Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

With all this exam stress impending on me I have become an anxious ball and not very good company. Luckily, I found the best therapist in town. A dear new friend recognised the grandma in me and invited me to join a knitting club with her. No judgement please! I legit feel so zen after, even though my fingers were cramping last night from all the knitting! There’s something about threading wool repetitively on two long needles that is just oh so calming and therapeutic!

Now I just gotta get the fuel in me right too with a healthy diet. So what better way to start my early morning surgical ward rounds than with these delicious savoury muffins packed with nutritional goodness. 

After all, the greatest form of self-respect is eating well. 

Savoury Quinoa Muffins

3 cups cooked quinoa, 1 small courgette (grated), 1/2 onion (diced), cloves garlic (diced), 1/2 cup corn kernels, 2 cups spinach & rocket leaves, 10-15 cherry tomatoes (halved), 4 eggs, 1/2 cup rice flour, 1tsp curry powder, 1tsp turmeric, 1tsp cumin, black pepper, coconut oil

Sauté the onions and garlic with all the spices in a dash of coconut oil. Once they are aromatic and slightly browned add the spinach and rocket leaves. Mix it in without over cooking. In a bowl throw in the corn, courgette and cherry tomatoes. Add the onion mixture and cooked quinoa and stir. Whisk the eggs in a measuring jug then, gradually add it into the vegetable medley. Mix it all in thoroughly. Season with some black pepper. Lastly, sieve the rice flour into the mixture and fold in carefully. Spoon the mixture into well greased muffin trays.

Bake in a preheated oven at 180 degrees Celsius for about 25 minutes or until slightly golden on top.