A protein-rich recipe, packed full of veggies and vitamins C and A, plus antioxidants.
Veggie Muffins
These low carb savoury muffins are light, cheesy and full of flavour. Filled with with zucchini and creamy feta, they’re moist, satisfying and delicious warm from the oven. Perfect for breakfast, a lunchbox filler or a savoury snack any time of day.
Ingredients
- 2 cups almond meal
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup spring onions, diced
- 3 eggs, whisked
- ½ cup butter, softened
- 1 cup zucchini, grated
- 1 cup Greek goat’s fetta
COOK MODE
Instructions
- Preheat the oven to 180°C/356°F and line a muffin tin with baking cases.
- Sift the almond meal, baking powder and salt into a bowl.
- Add spring onions, eggs, butter, zucchini and goat’s cheese to the mixture and fold until well combined.
- Place one tablespoon of mixture into the baking cases in the muffin tin.
- Bake for 20 minutes or until golden and springy to the touch.
Notes
You can mix up the combinations of cheese and veggies. Try spinach and parmesan or pumpkin and mozzarella.
Nutrition (per serve)
Net Carbs: 1.6gProtein: 24.2gFat: 23.6gFiber: 2.2gCalories: 230kcal
