triple green muffins
These are a great alternative take on the regular breakfast muffin and are perfect to pop in the kids’ lunch boxes or as an on-the-go snack.
They’re packed full of greens so they’re fibre-rich too!
gluten free | veggie | high-fibre
serves
3 portions
ingredients
6 medium free-range eggs
1 tsp red pepper flakes
125g kale
125g chard
125g spinach
200g cooked quinoa
50g ground flaxseed
handful fresh herbs (basil, parsley or coriander)
50g crumbled feta
25g pumpkin seeds
25g sunflower seeds
salt
pepper
olive oil
nutritional information
(per portion)
energy in kcal 485
fibre 11g
fat 31g, and of which saturates 6.7g
carbohydrates 16g, and of which sugars 2.9g
protein 29g
allergens eggs, milk
method
- Preheat the oven to, 180°C, fan 160°C gas 4. Grease 6 holes of a muffin tin with olive oil and line with baking paper.
- Roughly shred the greens and herbs on a chopping board. Add to a large mixing bowl. In a separate bowl whisk the eggs. Add the beaten eggs to the shredded greens, along with the red pepper flakes, cooked quinoa and ground flaxseed. Season and mix thoroughly.
- Divide the mixture evenly between the prepared muffin holes. Add the crumbled feta and sunflower and pumpkin seeds on top.
- Bake in the oven for 18-20 mins, until the muffins are set and golden.
- Remove from the oven and leave to cool slightly, before releasing from the tin. Store in an airtight container in the fridge for up to 4 days.
