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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.

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