Chorizo & Pumpkin Muffins
Servings: 8
Calories: 147kcal
Upgrade your snack menu with these savoury Chorizo & Pumpkin Muffins. Perfect for breakfast or as an appetizer to share.
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Ingredients
- 200 g pumpkin peeled and cubed
- few sprigs of thyme
- 200 g chorizo finely cubed
- 3 large eggs
- 1 slice ciabatta bread finely cubed
- 60 g greek yogurt
- 60 g crumbled feta cheese
- 2 tablespoon almond flour
- 2 spring onions finely chopped
- 60 g raw broccoli florets grated
- Extravirgin olive oil
- Salt and pepper to taste
Instructions
- Season pumpkin cubes with salt, pepper and thyme leaves. Bake in a preheated oven to 360°F/180°C for 15 mins.
- Once the pumpkin is soft and cooked through, remove from the oven and transfer into a bowl.
- Heat a large pan until medium-hot. Dry-fry the chorizo bits until crisp, then add 1 tablespoon of olive oil and fold in spring onions and pumpkin. Season and saute' for 2 mins.
- Remove from the heat and transfer into a bowl to cool down.
- In a large bowl beat well the eggs and season. Add crumbled feta, yogurt, bread, grated broccoli and almond flour.
- Mix well, fold the chorizo mixture in and gently combine all ingredients.
- Divide the mixture evenly into a small non-stick muffin pan sprayed with baking oil.
- Bake in a prheated oven to 360°F/180°C for about 15-20 mins until muffins are golden crisp. If they brown too fast, cover with foil.
- Remove muffins from the pan, allow to cool and serve hot or cold. You can also freeze a small batch and enjoy later.
Nutrition
Calories: 147kcal | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 429mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2415IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg