High-Protein Savory Vegetable Muffins

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190°C (375°F). Grease a 6-cup muffin tin well or use silicone muffin cups.

Step 2

Heat a small pan over medium-high heat with a little oil. Add 60 g mushrooms, finely diced and cook for 3-4 minutes until all moisture has evaporated and they are golden. Set aside to cool.

Step 3

Squeeze 60 g carrot, grated in a paper towel to remove excess moisture. Drain 60 g corn kernels (fresh, frozen or canned) well if using canned. Pat 60 g bell pepper, finely diced dry. Roughly chop 40 g fresh spinach, roughly chopped. All vegetables should be as dry as possible

Step 4

In a large bowl whisk together 2 piece eggs, 150 g cottage cheese, 60 ml milk, and 29.6 ml olive oil until smooth and well combined. The cottage cheese will mostly blend in leaving a slightly textured batter - that's fine

Step 5

Add 80 g self-raising flour, 70 g chickpea flour, 2 g garlic powder, 1g dried oregano, 1 g black pepper, and 2 g salt to the wet mixture. Stir until just combined - do not overmix.

Step 6

Gently fold in 40 g fresh spinach, roughly chopped, 60 g corn kernels (fresh, frozen or canned), 60 g bell pepper, finely diced, the sautéed 60 g mushrooms, finely diced, 60 g carrot, grated, 50 g feta cheese, crumbled, and most of 50 g cheddar, grated, reserving a little cheddar for the tops. If the batter feels too thick, add a splash of milk.

Step 7

Divide the batter evenly between the 6 muffin cups, filling each about three quarters full. Sp 'e the reserved 50 g cheddar, gratea op of each muffin.

Step 8

Bake for 22-25 minutes until risen, golden on top, and a toothpick inserted in the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.