Low Histamine Breakfast Muffins

These might not be your sausage and egg Mcmuffin but at least with this recipe you won't feel like you're missing out too much. And you can sit there being the smug one knowing that you're getting a fraction of the calories, which means more room for yummy treats later! There's two versions of these muffins, both of which are essentially savoury but one version is slightly sweeter than the other for all the sugar fiends out there- me included.

Low Histamine Breakfast Muffins 

Ingredients: (makes 1 muffin)

Non-sweet:

• 15g uncooked weight of finely chopped pepper and courgette 
• 1 1/2 tbsp strong white flour 
• 1/4 tsp baking powder 
• 15 ml milk, plus extra to brush 

Sweeter:

• 15g uncooked weight of finely chopped pepper and courgette 
• 1 1/2 tbsp strong white flour 
• 7.5 ml water 
• 3/4 tsp caster sugar 
• 1 heaped tsp olive spread 
• 1/4 tsp baking powder 
• Small bit of milk, to brush over the top 

Method:

• Preheat the oven to 180 degrees Celsius. 
• Finely chop the vegetables. Fry on a medium heat on a saucepan with olive oil spray for a few minutes until soft. 
• In a mixing bowl mix together all the other ingredients. Then add in 3/4 of the cooked vegetables and mix throughout the dough. 
• Spoon into a cupcake case and brush the top of the dough with a little bit of milk using a pastry brush. Sprinkle the remaining cooked vegetables over the top. 
• Bake in the oven for 20 minutes.