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1 Zucchini (200g)
2 Eggs
30g Cottage cheese LF
30g Rice oil
1 tsp Baking powder
30g Sorghum flour GF
2 tsp Thyme
0.5 tsp Salt
pinch of Pepper
Heat the oven to 180C.
Grate the squash and put it aside.
Mix all ingredients in a bowl with a hand-held mixer.
Pour the dough into silicone muffins with a spoon.
Bake the muffins for 25-30 minutes or until the tops are just golden.
To serve, place them on a plate for lunch with a salad.
Eat & Enjoy!