Kale, pumpkin and protein muffins

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Kale, pumpkin and protein muffins

Anytime of the day these flavoursome gluten free muffins are hugely versatile and can be taken with you when you are on the go. Super easy to prepare, delicious and the added bonus is you feel nourished and complete after having them as well.

SERVES: 4-6 PREP TIME: 25 mins COOK TIME: 20-25 mins

Ingredients

  • 1 tablespoon extra virgin olive oil (not necessary if using chorizo)
  • 100g of your chosen protein, diced – chorizo, roasted lamb, cooked chicken or 150g-200g cooked salmon
  • 100g freshly steamed or raw kale, chopped
  • 6 large free-range eggs
  • 480g pumpkin/squash, roasted, boiled or steamed – mashed and cooled. If roasted double the quantity
  • ½ cup finely chopped fresh herbs of your choice - basil, dill, chives, coriander, parsley – choose to compliment your protein
  • Ground pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in a pan and then add the diced chorizo, lamb, chicken or salmon. If using chorizo, no oil is necessary. Sauté for 1 to 2 minutes to release the juices and crisp up.
  3. Add the steamed kale and sauté for another minute. If using raw kale, cover with a lid and cook for 5 to 7 minutes over a medium-low heat. Remove from the heat and set aside.
  4. Crack the eggs into a bowl and mix with the cooled mashed pumpkin.
  5. Then add the fresh herbs, mixing well.
  6. Add the sauté mix, season with pepper and combine well.
  7. Use a ladle to distribute the mixture evenly in previously greased muffin cups – the silicone ones work really well.
  8. Bake for 20 to 25 minutes, and then set aside to cool slightly before serving.
  9. Serve with homemade harissa, sliced avocado, salad or greens.
  10. Store in the fridge in an airtight container for up to 5 days. Will freeze well.

Inspirations and top tips

  • This recipe can be prepared in advance and is ideal for picnics, packed lunches, as a brunch or main meal
  • For a frittata to share, instead of muffins, the ingredients can be baked in a greased oven-proof dish for 35 minutes
  • A great recipe for freezing

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • Thumb small zoe sherrin

    By Zoe Sherrin, Naturopath

    Practicing naturopath and nutrition lecturer passionate about inspiring people to become their own ‘doctor’, to live in a way that supports health and vitality from the inside out.

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    Photography: Natalie Hawthorne

    Passionate cook and photographer