Spinach, feta and mushroom savoury protein muffins (Gluten free)
October '17
Per muffin – 292Kcal, 19g protein, 12g Carb, 17g Fat
Ingredients
100g Ground almonds
50g Hemp protein powder
45g Gluten free oats – ground to a flour
2 tsp Gluten free baking powder
1 tsp Gluten free swiss veg bouillon powder
150g Mushrooms (chopped finely)
2 tsp Olive oil
50g Greek style cheese (Feta)
150g Spinach
6 Eggs
50g Sundried tomatoes (chopped finely)
Black pepper
Method
Fry off the mushrooms, so they are cooked but still moist. Set aside.
In a bowl, place the almonds, hemp, oat flour, baking powder, ground black pepper, mix well. In a blender, blend together the eggs, spinach and bouillon powder to make a liquid. Add the tomatoes, cheese, mushrooms and finally the egg mixture to the dry in ingredients, mix well to make a batter.
Pour the batter in to 6 greased silicon muffin tray. Bake at 180C for 25 mins, allow to cool, serve warm or cold.
