Zucchini Pesto Muffins

Sunday, October 28, 2012




This awesome recipe was sent in by one of my readers Megan Roberts who is a fantastic cook, she has even worked out how much they will cost you! Thank you so much Megan, you are a legend!!!

Zucchini Pesto Muffins

  • 6 free range eggs
  • 90gms cream cheese, softened
  • 40gms pesto (a large tablespoons worth)
  • 1 large tomato, deseeded and chopped
  • 1 spring onion, chopped
  • 2 decent sized zucchini (150gm each), grated and moisture squezzed out
Mix all these together, I whisked the eggs, cream cheese and pesto together so there were well combined, then added the veggies.
  • 20gms coconut flour
  • 20gms almond meal
  • 1 heaped teaspoon baking powder
  • a good pinch of salt and a good grind of pepper
Sift all these together and then mix the wet and dry together, spoon into large texa muffin cups (I use silicon ones) bake at 180C degrees for approx 40 minutes, I checked mine at 20 minutes, then 30, then took them out at 40 minutes when they were starting to go golden brown.

I cost these out on my spreadsheet and for 6 muffins it was NZD $11.80, $3.00 for the free range eggs (at 50c each), $3.00 for the zucchini and $1.40 for the tomato - these two things will get cheaper as the weather gets warmer.

7 comments

  1. These look yummy, and really convenient for taking to work for lunch, etc.

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  2. gluten free I notice, yippee, it is so difficult to get tasty vegetarian and GF recipes I find.

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  3. Fantastic! I am going to try these tonight :)

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  4. What type of cream cheese did you use? Philadelphia type or ricotta?

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  5. Do you have a Pinterest account?

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    Replies
    1. Sorry I don't have a Pinterest account!

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