Protein Pumpkin & Parmesan Muffins with Chorizo Sprinkle

Protein Pumpkin & Parmesan muffins with chorizo sprinkle

Makes 10 muffins – best served warm!


  • 2 cups almond meal
  • 2 tablespoons of Peptipro Collagen Hydrolysate powder (blue tub)
  • 1 cup finely grated pumpkin (firmly packed)
  • ½ cup olive oil + 1 tablespoon
  • 1 medium sized onion finely chopped
  • 3 eggs
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoons of finely chopped fresh rosemary
  • ½ cup grated parmesan (or other aged hard cheese)
  • ½ teaspoon of Himalayan salt
  • generous grind of cracked pepper
  • 1 small chorizo salami cut into chunks
  • additional parmesan for sprinkling (optional)


    1. Preheat oven to 160 degrees Celsius
    2. Line muffin tin with 12cm square pieces of baking paper or muffin liners.
    3. Sauté chopped onion with 1 tablespoon of olive oil on low heat until soft and caramelized. Set aside briefly until cool enough to add to batter
    4. In a large bowl whisk all the together to form a thick batter.
    5. Spoon into prepared muffin cases. ¾ full.
    6. Place small chunks of chorizo on top and sprinkle with additional parmesan cheese.
    7. Bake in the oven for 20 minutes.

    Best eaten straight out of the oven!