Gluten free zucchini, herb & pepita smokey herb muffins with cream cheese frosting & Nutworks smokey sprinkles
Author Rebecca Mugridge
Author Rebecca Mugridge
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Ingredients

  • 2 free range eggs
  • 1 large or 2 small zucchini
  • 1 cup grated cheese
  • 1/4 cup baby spinach leaves
  • 2 cups self raising gluten free flour (could also use buckwheat with baking powder added)
  • 1/8 cup olive oil
  • 1/4 cup sundried tomatoes slivers
  • 1/4 cup smoked ham/bacon/vegetarian ham or leave out. Cooked and sliced thinly.
  • 1/4 cup pepita seeds
  • 1 cup water (or as needed)
  • 1 packet cream cheese
  • 1/4 cup chives chopped
  • 1/4 cup parsley chopped
  • 1/2 large lemon juice
  • 1/2 teaspoon smokey paprika

Instructions

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