Savoury Gluten-Free Protein Muffins
Delicious, savoury, gluten-free muffins that are protein packed
Ingredients
- 200g (7oz or 1 ¾ cup) almond flour
- 400g (14oz / 3 ⅔) Greek yoghurt / plant-based yoghurt
- 150g (5.3oz or ⅔ cup) hard goat's cheese (organic)
- 2 medium spring onion stalks, sliced
- 3 large eggs, whisked
- 1 tsp baking soda
- Pinch sea salt and pepper
- 2 tsp smoked paprika
Instructions
- Preheat the oven to 180 degrees fan
- Mix all the dry ingredients well, then add the cheese, yoghurt and eggs, stir together
- Transfer into a cupcake-paper lined extra-large muffin tray, dividing the mixture equally into 6.
- Bake for 20-25 minutes, then remove and set on a rack to cool.
- Serve with butter.
Notes
This is a super delicious and easy to make breakfast dish or in between snack and is very satiating.
Approximate micronutrient nutritional info:
Vitamins:
- B1 (Thiamine): 0.2 / 1.1 mg — 21%
- B2 (Riboflavin): 0.7 / 1.1 mg — 62%
- B3 (Niacin): 3.6 / 14.0 mg — 26%
- B5 (Pantothenic Acid): 1.1 / 5.0 mg — 22%
- B6 (Pyridoxine): 0.3 / 1.3 mg — 23%
- B12 (Cobalamin): 0.6 / 2.4 µg — 24%
- Folate: 68.2 / 400.0 µg — 17%
- Vitamin A: 331.3 / 700.0 µg — 47%
- Vitamin C: 0.9 / 75.0 mg — 1%
- Vitamin D: 89.6 / 600.0 IU — 15%
- Vitamin E: 9.7 / 15.0 mg — 64%
- Vitamin K: 11.7 / 90.0 µg — 13%
Minerals:
- Calcium: 411.3 / 1000.0 mg — 41%
- Copper: 0.5 / 0.9 mg — 55%
- Iron: 2.1 / 18.0 mg — 11%
- Magnesium: 101.9 / 320.0 mg — 32%
- Manganese: 0.7 / 1.8 mg — 39%
- Phosphorus: 399.9 / 700.0 mg — 57%
- Potassium: 295.1 / 2600.0 mg — 11%
- Selenium: 9.4 / 55.0 µg — 17%
- Sodium: 429.9 / 1500.0 mg — 29%
- Zinc: 1.6 / 8.0 mg — 21%
% RDI based on an adult female:-
Nutrition Information:
Yield: 6 Serving Size: 175gAmount Per Serving: Calories: 416kcalTotal Fat: 32.4gNet Carbohydrates: 7.4gFiber: 3.5gProtein: 24.2g
