Ingredients

  • 1 large egg
  • 200 ml low fat milk
  • 2 tbsp flavourless oil
  • ¼ cup cooked spinach, chopped
  • ½ cup cottage cheese
  • ¼ cup crumbled feta
  • 2 tbsp chopped fresh herbs
  • ½ cup wholemeal flour
  • ½ cup plain flour
  • ½ serve Just Natural Clean Lean Protein
  • ¼ tsp salt
  • 4 tsp baking powder

Method

  1. Preheat oven to 210°C (200°C fan bake) with the rack just below the middle
  2. Add eggs and milk to a bowl and whisk to combine.  Add oil, spinach, cottage cheese, feta and herbs to combine.
  3. In a separate bowl, add all dry ingredients and stir a few times to evenly distribute.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. The mixture will be lumpy and should drop from a spoon easily.  Add a little more milk if mixture seems a little dry.
  6. Spoon into 6 greased muffins tins & bake for 15 minutes or until golden brown & a skewer inserted comes out clean.
  7. Remove from the oven & leave to cool in their pans for 2-3 minutes before tipping out & cooling on a rack.
  8. Enjoy!

Related Recipes

Gluten Free

Dairy Free

Perfect Soft Taco Shells

Take “Taco Tuesday” to a new level with these protein-packed, gluten free soft taco shells. This recipe makes tender tortillas that are strong enough to hold all of your favourite taco fillings.

View

Gluten Free

Anzac Biscuits

The classic Australian biscuit with a twist. Can be made gluten free. Courtesy of the lovely Jade!

View