• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Muffins

    Savoury Fonio Egg Muffins (Gluten-Free)

    16 February 2020 by Becky at Fikabröd Leave a Comment

    Yield: 12 egg muffins

    Ingredients

    • 2 medium (450g) zucchini
    • ⅓ cup (20g) Parmesan, finely grated
    • ⅓ cup (50g) feta, crumbled
    • 2 eggs
    • scant ¼ cup (40g) Yolélé Fonio, uncooked
    • 6 Tbsp + 2 ¼ tsp (10cl) whole milk
    • 2 tsp herbes de Provence
    • 5 sprigs parsley, finely chopped
    • ½ tsp kosher salt
    • 1 tsp black pepper, freshly ground preferred

    Directions

    1. Heat oven to 325°F. Grease wells or place liners in wells of a 12-muffin tin. Set aside.
    2. Slice zucchini into roughly ¼" pieces, then steam slices for 10 minutes. Place zucchini in colander, then using a potato masher or fork, slightly mash zucchini. Leave in colander to drain some while it cools.
    3. If you haven’t done so yet, now would be a good time to grate your Parmesan and crumble your feta.
    4. Place cooled zucchini in a large bowl and mash completely. Add eggs and mix well.
    5. Mix in uncooked fonio, Parmesan, feta, and milk. Add herbes de Provence, parsley, salt, and pepper. Mix well.
    6. Divide batter evenly amongst wells.
    7. Bake for 40–45 minutes. Egg muffins are done when a wooden pick inserted in the centre comes out dry.
    8. Allow egg muffins to cool for 5–10 minutes, then remove from pan and place on wire rack to cool completely.
    9. Once egg muffins are cool, store in fridge until you’re ready to enjoy ‘em.  

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Source: Ibémi
    « Aish el Saraya (Levantine “Bread of the Palace”)
    Rose Water Brownies with Cardamom Tahini Frosting »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved