Carrot & Courgette Buckwheat Breakfast Muffins

Things get busy during the work week.
When there's not enough time for me to eat breakfast or when I want a healthy mid morning snack, I crave for something savoury and healthy.
I discovered buckwheat flour not too long ago after reading about the health benefits. I don't have any allergies or dietary needs... and I love flavour. This led me to experiment with buckwheat and this hits the spot - keeping me full throughout the morning.
This recipe is an adapted version from:
https://www.rfhb.com.au/blog/buckwheat-zucchini-muffins/
- Mrs Kelly
Carrot & Courgette Buckwheat Breakfast Muffins
Things get busy during the work week.
When there's not enough time for me to eat breakfast or when I want a healthy mid morning snack, I crave for something savoury and healthy.
I discovered buckwheat flour not too long ago after reading about the health benefits. I don't have any allergies or dietary needs... and I love flavour. This led me to experiment with buckwheat and this hits the spot - keeping me full throughout the morning.
This recipe is an adapted version from:
https://www.rfhb.com.au/blog/buckwheat-zucchini-muffins/
- Mrs Kelly
Steps
- 1
Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
- 2
Mix the grated carrots & courgettes, grated cheese, olive oil and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt. Stir well until everything is well combined.
- 3
Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned.
- 4
Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.
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