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Export 14 ingredients for grocery delivery
Step 1
Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside for 10 minutes.
Step 2
In the meantime, sift all your dry ingredients (flour, baking powder, salt, pepper, garlic, chives, thyme and paprika) into a medium sized bowl. Stir well.
Step 3
Grate a courgette / zucchini. Set aside.
Step 4
In a different bowl, combine your wet ingredients – oil, almond milk and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Stir well.
Step 5
Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and your grated zucchini.
Step 6
Grease the muffin tin with plenty of oil and spread the oil all over your moulds with a brush. Then fill the moulds with your mixture (with a spoon) and top with pumpkin seeds.
Step 7
Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.
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