I noticed many of these egg muffin recipes on Pinterest so had a look in my fridge and made up this recipe. They are a great idea. They are quick and easy to make and so tasty.
I had some chickpeas left over from another recipe so threw them in. Of course they sank to the bottom of each muffin. Maybe next time I will mash them up in a food processor.
They are still fun and very tasty to eat.
Egg MuffinsMakes 4
3 eggs beaten
1 small zucchini
half a small brown onion
2 garlic cloves minced
1 tablespoon ghee
2 tablespoons chickpeas
salt and cracked pepper to taste
Preheat oven to 180C/350F.
Combine all ingredients in a bowl. Then grease a small muffin tin with olive oil. Pour ingredients to fill 4 cups.
Bake in over for 20-25 minutes.