Day 13/100 of my Healthy Breakfast Ideas series. Delicious and healthy savory muffins which are delicious hot or cold. Make these today to have for breakfast throughout the week! SAVE this recipe to make later and follow for more recipes like this.
INGREDIENTS (makes 12)👩🏻🍳
➡️ Half a butternut squash
➡️ 2 cups spinach
➡️ 0.75 cup (93g) Parmesan
➡️ 0.5 cup (64g) feta cheese
➡️ 1 tbsp hot mustard
➡️ 2 eggs
➡️ 1 cup (128g) whole milk
➡️ 2 cups (256g) plain flour
➡️ 1 tsp bicarbonate soda
➡️ Pumpkin seeds (optional)
Nutritional Information
Each Muffin contains 168 calories | 23.2g carbohydrates | 5.1g fat | 8.2g protein
Method
1. Preheat the oven to 180oC /356oF
2. Slice your butternut squash into small cubes (there is no need to peel it). Place onto a baking tray and drizzle with olive oil and sprinkle with salt and pepper
3. Once the squash is soft and you can pierce it with a fork, remove from the oven and leave to cool
4. In a bowl, add the chopped spinach, feta and parmesan cheese, and your cooled butternut squash cubes
5. In a separate bowl, mix together the eggs, milk and mustard and add to the bowl with the squash
6. Add in the flour and bicarbonate of soda and stir all ingredients together well
7. Grease a muffin tin well with butter and split your mix into the 12 muffin holes. Top with pumpkin seeds
8. Bake for around 20 minutes until the muffins are golden. Leave to cool and then remove from the muffin tray
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