Easy muffins to take with you as a snack or a quick lunch
Preheat the oven to 180˚C (350F)
Make sure to squeeze the liquid out of the courgette. The 140 gr is clean weight, so already moisture removed. Mix the eggs with pepper, salt and the fresh herbs.
Mix the vegetables with the cassave and the arrowroot. Add the egg mixture and stir well.
Divide over six well greased muffin moulds and bake for 20 minutes in the preheated oven until golden and cooked.
This recipe is from In Simone's Kitchen