Zucchini Muffins

INGREDIENTS:

• 1 ½ cups flax flour

• 1 ½ cups zucchini, shredded and squeezed

• 3 eggs, whisked lightly

• 1⁄3 cup (80ml) almond milk

• ¾ cup (115g) feta, crumbled

• 1 tablespoon chives, chopped

• 1 teaspoon basil, dried, crushed ¼ teaspoon salt

• 2 teaspoons baking powder

• 2 tablespoons coconut flour

• ¼ teaspoon onion powder

• 3 tablespoons butter, melted

DIRECTIONS:

1. In a large bowl whisk together the almond flour, salt, coconut flour, basil, onion powder, garlic powder and baking powder.

2. In a separate bowl whisk the eggs with milk and until blended.

3. Fold liquid ingredients in flour mixture and add chives, followed by feta cheese; stir until combined.

4. Stir in zucchinis.

5. Line 12-hole muffin tin with paper cases and fill with prepared mixture to 2/3 full.

6. Bake the muffins in preheated oven for 30 minutes at 325F/160C or until firm to the touch. Place on wire rack to cool slightly before removing from muffin tin and serving.

Preparation time: 5 minutes

Servings: 12 muffins

Cooking time: 30 minutes