The Morning Muffin

Ingredients

2 cups of chopped fresh spinach leaves

1 cup of grated carrot

1/2 cup grated zucchini

1 cup chopped pre-cooked bacon or ham

1 cup shredded Lactose-Free Cheddar Cheese

1/2 cup Lactose-Free Plain Yoghurt

1 1/2 cups of Almond Milk

3 eggs, lightly whisked

1/2 tsp sea salt

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/2 tsp black pepper

1 cup quinoa flour

1 cup tapioca flour

1 tbsp baking powder

Instructions

1. Preheat your oven to 375 degrees F. Prepare muffin tin with muffin cups. Trust me and save yourself the frustration of trying to remove muffins when they stick to your pan.

2. Combine spinach, carrot, zucchini, bacon, and Cheese in a mixing bowl. Once well combined, add almond milk, yogurt and egg. Stir well.

3. Add seasonings and stir. Finally, mix well with quinoa flour, tapioca flour, and baking powder.

4. Fill muffin cups almost to the top. These muffins don’t rise very much so they won’t likely spill over. Bake for 20 minutes or until a cake tester comes out clean. Remove them from the muffin tin and cool them completely on a wire cooling rack. Store in a sealed container in the fridge for up to one week.

Notes: You can play with the vegetables in the recipe and add fresh herbs. Here are some suggestions.

• Replace carrots with 1 cup of a mix of onion, red pepper and mushroom (sauteed in advance)Replace Spinach with curly green kale chopped fine.

• Replace the plain yogurt with lactose free cottage cheese.

• Replace bacon with seasoned taco meat, chopped chicken or turkey.

• Add in 1/4 - 1/2 cup of fresh parsley, cilantro, chopped fresh basil, fresh thyme or whatever you have on hand or prefer.

Recipe by Angela @ojasoven