Handful of sun-dried tomatoes (can be dry or in oil)
1 large onion
1 large zucchini, grated
½ cup olive oil
½ cup coconut oil
1 tbsp extra coconut oil for onion frying
1 tbsp dry rosemary
1 tbsp dry oregano
½ tsp black pepper
2 tbsps flaxseed + 3 tbsps of water
1 ½ cups oat flour
1 cup corn meal (or rice flour)
1 tbsp sea salt
2 tsp baking powder
How To Make
Preheat the oven to 375F or 190C
Combine flaxseed meal + water and let it stand for a few minutes
If dry sun-dried tomatoes are used, pour boiling water over them and let them stand for 5 minutes, drain and cut them into smaller pieces
Fry the onion in coconut oil until well browned (the browner they are, the sweeter they will be)
Roast the pepper over stove fire by holding it in kitchen thongs till skin is black, remove skin from the pepper and chop up the pepper into small chunks
Combine all dry ingredients (flours, salt, baking powder)
Combine all wet ingredients; zucchini, onions, pepper, tomatoes and oils
Mix dry, wet ingredients, herbs and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil
Dish out mixture to about 12 muffin cups
Bake for 25-30 min or till the tops are firm.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/savory-zucchini-muffins/