Vegetable Muffins

This is a (GAPS friendly) recipe I received from my mother.

You Will Need:
1 Large Egg (or 2 Small Eggs)
1 Cup of Almond Meal
1 Tablespoon of Honey
1/2 a Cup of Vegetable Purée (smooth or chunky) or puréed Chicken Casserole (if you use the Happy Baby Trays for freezing, I use 5 of the semi-circle portions)
A Muffin Tray
Paper Patty Pans

-Preheat the oven to 180 degrees Celsius.
-Place almond meal, eggs, honey and vegetables into a bowl. Mix until ingredients are combined and have formed a smooth batter.


-Spoon mixture into patty pans and the muffin tray. (I use a baby muffin tray).


-Place in oven and cook for 10 to 15 minutes until springy. (You may need to turn the temp down to about 120-150 degrees). Note: that these muffins will be quite moist even when cooked.


Makes 15 baby muffins.

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