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Gluten Free Crustless Quiche Muffins

5 Eggs, whisked
1⁄2 cup Plant Milk
1 cup Kale, finely chopped
1 tbsp Chives, finely chopped
1/3 cup Buckwheat Flour
1 tsp Baking Powder
1 tsp Nutmeg
1 tsp Thyme
1⁄2 tsp Salt
Pinch Pepper
1⁄2 cup Tasty Cheese, grated
Thyme Leaves, garnished



1. Preheat oven to 180 degrees and grease a muffin tray.
2. Combine, eggs, milk, kale and chives in a bowl.
3. Add flour, baking powder, nutmeg, thyme, salt, and pepper to bowl. Stir to
4. Divide mixture evenly between muffin tins.
5. Sprinkle each muffin with cheese.
6. Bake for 18-20 minutes or until browned.
7. Garnish with thyme leaves.

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