I just made this small batch up as Pete needed some lunch today and baking bread was not an option. I'd say this serves 2 for lunch - we call them breakfast muffins though, as that's the meal they were first made for, a few months back.
This is very 'ish' in terms of measurements
1/3 medium home grown zucchini
4 mushrooms
1/3 capsicum
all whizzed in the hand held food processor and tipped into a mixing bowl
3 large free range eggs from grass scratching hens
2/3cup raw organic milk
2/3cup grated cheese
2/3cup of browned minced beef (grass fed, chemical free)
1/4tsp Celtic sea salt
Mix this all in with the vegies
3/4cup SR Flour
Mix the flour in completely, spoon into greased muffin pans and bake till golden on top at about 160 degrees
(the longer slower cooking is because of the high vegie / lower carb mix)
Multiply for larger batches... I'd like to x it by 4 and do in a cake tin and see how it turns out... It would take longer to cook but would result in less fiddly dishes when feeding more people!
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I shouldn't be reading this while we are in the middle of a fast here, so I stopped half way and will come back next week:)
ReplyDeletethey do look yummy though and I would have said so even if we were not fasting:)