Makes 4 muffins
For 1 block: eat 1/2 a muffin.
For 2 blocks: eat 1 muffin.
For 3 blocks: eat 1.5 muffins.
For 4 blocks: eat 2 muffins
Ingredients
1 large zucchini, grated
1 garlic clove, finely chopped
1 cup sundried tomatoes (oil drained & chopped)
1.5 tbsp basil pesto (or 1 cup of chopped fresh basil)
6 eggs
6 handfuls spinach, chopped
2 tbsp Made with plants dairy free cream cheese (woolies)
4 slices of shortcut bacon, cooked and chopped
1/4 cup gluten-free oats (blended into a bran/ flour)
1 tsp baking powder
1 tsp smoky paprika
salt & pepper to season
For a vegetarian option: use 120g soft tofu (not silken)
Directions:
In a bowl, add the zucchini, garlic, sundried tomatoes, paprika, salt & pepper, pesto (or fresh basil) and stir to combine.
In a separate bowl, whisk the eggs.
Add the eggs and all other ingredients and mix well until combined
Divide into 4 muffin dishes or into silicone muffin holders
Bake in the oven at 180 degrees for 15 - 20 minutes.