These are versatile little cups that we have for dinner when the non gluten free boys are having quiche.
This recipe makes 6 standard muffin cups.
Ingredients
3 large eggs, beaten
70mls milk
130g grated zucchini
30g ground almonds
15g fresh coriander, chopped
1 red chilli, shedded and sliced finely
Salt and pepper
1-2 teaspoons black chia seeds
Method
Preheat the oven to 200 degrees Centigrade.
Take out a muffin tin and cut squares of baking parchment to line 6 of the muffin holes.
Squish the paper up under a running tap and then shape to line the holes.
Combine all of the ingredients, except the chia seeds, in a bowl.
Spoon the mixture into the prepared tins and then sprinkle over the chia seeds.
Bake for 15-20 minutes until risen, they will sink again as they cool.
Cooking Up The Pantry 
Yummy!
Great idea to put the chia seeds on top! I just bought my first bag, but haven’t opened it yet. How else do you use them?
Hi Meg – chia seeds can be mixed with water as an egg substitute or added into smoothies or muffins – they do expand when mixed with liquids….
Fantastic recipe Ros – love that they’re baked in a muffin tin 😀