Zucchini and Pepita Smokey Herb Muffins with Cream Cheese Frosting GF

Nothing quite dresses a muffin up more than a whipped topping and a pop of crunch and flavour on top.

  • PREP TIME 10mins
  • COOK TIME 20mins


2 free range eggs
1 large or 2 small zucchini
1 cup grated cheese
1/4 cup baby spinach leaves
2 cups self raising gluten free flour (could also use buckwheat with baking powder added)
1/8 cup olive oil
1/4 cup sundried tomatoes slivers
1/4 cup smoked ham/bacon/vegetarian ham or leave out. Cooked and sliced thinly.
1/4 cup pepita seeds
1 cup water (or as needed)
1 packet cream cheese
1/4 cup chives chopped
1/4 cup parsley chopped
1/2 large lemon juice
1/2 teaspoon smokey paprika
Nutworks Texas Smoked Almond Sprinkles (Find me at woolworths.)


1. Pre heat oven to 180'c.

2. Line a muffin tray with cases or grease.

3. Whisk eggs and oil together in a large bowl.

4. Sprinkle in some salt and add into this mixture the cheese, ham, zucchini, pepita, paprika, sun-dried tomato and spinach and some of the water.

5. Gently fold the flour through the wet mixture, add a little extra water from the cup of water as needed. Mixture should be reasonably runny, easy to stir texture.

6. Fill cases approx 3/4 full.

7. Bake for around 20 minutes or until golden on top.

8. Remove from heat and allow to cool on a wire rack.

9. Whip the cream cheese with an electric beater/mixer with the lemon juice and nice and smooth and a little fluffy. Adjust amount of lemon to taste. You can use just a hint and replace with water.

10. Use a spatula to top each muffin with the cream cheese and top with the Nutworks Texas Smoked Almond Sprinkles.

11. Enjoy!!