Frittata Muffins: gluten/dairy/egg free
These little muffins are a firm favourite in our house – they are nothing fancy, just like little frittatas. What makes them yum and interesting is the nitrate free prosciutto that holds the base – it adds a lovely salty flavour.
You can also add a slice of tomato as a topping. Super easy and quick to make, great for breakfasts that you don’t need to cook in the morning and lunchboxes. Good in the fridge for 3-4 days or freeze.
These muffins are gluten/grain/dairy and egg free. If you are ok with eggs, use 2 eggs instead of the chia mix. If you are good with dairy, a bit of goat’s cheese will taste amazing baked in the middle:)
-2 cups steamed pumpkin (soft consistency)
-1/3 cup chia seeds soaked in 1 glass of water (this is an egg substitute)
-2.5 cups almond meal
-1/2 cup buckwheat flour
-1/2 cup coconut milk
-1/4 tsp sea or Himalayan salt
-1/2 cup sunflower seeds plus a couple of handfuls for decorating
-200g nitrate free prosciutto (ideally free range)
-Pre-heat oven to 175C
-Mix all ingredients except the prosciutto and extra sunflower seeds in a bowl.
-Line silicone muffin tins with slices of prosciutto (see below), then add the dough mix into the cups
-Sprinkle with sunflower seeds and place in oven for 40mins or until muffins are firm and prosciutto is crispy