1 cup pumpkin seed flour
2 tbsp. psyllium husk
2 tbsp nutritional yeast
1 tbsp dried onion flakes
2 tsp baking powder
1 tsp xanthan gum
1 tsp salt
1 tsp white pepper
1 tsp garlic powder
4 large eggs
3/4 cup almond milk
12 sundried tomatoes (mine are homemade)
1/4 cup oil (from the sundried tomatoes)
Toppings for each muffin
Sprinkle of cheese
Sprinkle of white pepper
Sprinkle of sesame seeds
Sprinkle of almond flour/meal
12 sundried tomatoes
Step 1. Preheat oven to 180 degrees Celsius. Prepare muffin tray by lining with either muffin cases or non-stick baking paper. Set aside.
Step 2. Blitz up your pumpkin seeds and place into a large mixing bowl.
Step 3. Add all dry ingredients to the pumpkin flour and whisk until well combined.
Step 4. Add all wet ingredients but the sundried tomatoes, and mix with a silicone spatula.
Step 5. Place 2 sundried tomatoes into each muffin cavity and top with 2-3 large scoops of the muffin mixture. Fill cavities about 1-2 cm from the top.
Step 6. Place 2 sundried tomatoes on top of each muffin along with the topping ingredients. Place into the oven and cook for 20 mins or until risen and golden brown. Your skewer should come out clean when you test the center of the muffin.
Almond flour/meal - more pumpkin or sunflower flour
Sesame seeds - chia seeds, poppy seeds
Infused sundried tomato oil - mild olive oil
Cheese - nutritional yeast
Almond milk - any milk you wish
Xanthan gum - guar gum
4 eggs - 4 tbsp. ground linseed + 1 cup water
Calories: 434 Carbs: 6.8 g Fats: 35.8 g Protein: 18.4 g
SERVES 6 extra large - You will not need anything else for breakfast, I promise! These babies are quite large and delicious! If you wish to make 12 smaller muffins, halve the nutritional panel info.