I've always been a savoury muffin kinda gal - so delicious toasted and can make for the perfect afternoon snack, breakfast or even lunch served with a hearty side salad.
These muffins have a couple of tablespoons of left over pesto sauce through them which tastes like heaven! If you don't have your own pesto recipe, you can use this one from my pesto salmon pasta post.
Makes 6 large or 10 small muffins
1 cup almond meal
1 cup buckwheat flour
1 small zucchini, grated (excess liquid squeezed out)
1/2 cup kale, finely shredded
1/3 cup sun-dried tomatoes, drained and finely sliced
1 tsp dried basil or oregano
2 tbsp pesto sauce
1/2 cup olive oil
5 eggs, separated
Sea Salt & Black Pepper
Seeds to decorate