Ingredients
Gluten Free Breakfast Muffins
Muffins
- 2 bacon, Sliced
- 2 shallots, Sliced
- 100 grams pumpkin, Cubed
- 50 grams parmesan, Cubed
- 1 Corn cob
- 150 grams water
- 4 eggs
- 20 grams spinach
- 150 grams Gluten free, Self Raising Flour
- 100 grams oats
- 20 grams chia seeds
- 20 grams flaxseeds
- 1 teaspoons baking powder
- 20 grams rice flour
- 20 grams Coconut Flour
- 60 grams olive oil
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat Oven to 190
1) Add cheese and pumpkin to bowl, 5seconds, speed 5.
2) Add all other ingredients to bowl, season and mix, reverse, 30 seconds, speed 3 until well combined. Batter should resemble mashed potato consistency
3) Portion into a silicon, 12 muffin tray
4) Bake for 30 minutes or until scewer comes out clean
Tip
*Any cheese can be used by Parmesan is a lactose free option.
*All flour substitutes can be swapped for 330g of gluten free self raising flour, just omit the baking powder
*Use oil of choice
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments