herby feta & spinach protein muffins
Herby Feta & Spinach Protein Muffins These savoury muffins are packed with fibre-rich oats, blended cottage cheese, and nutrient-dense spinach and they offer a balanced mix of protein, healthy fats, and prebiotic fibre. Ingredients (Makes 12 muffins) Dry 50g unflavoured protein powder 100g oat flour 50g ground almonds 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp garlic powder (optional) Pinch of black pepper or chilli flakes (to taste) Wet 2 large eggs, at room temperature 450g full-fat cottage cheese, blended until smooth 50ml milk (dairy or unsweetened plant milk) 1 tbsp olive oil or melted butter 80g fresh spinach, finely chopped or wilted 80g feta cheese, crumbled 1 tbsp chopped fresh herbs (such as dill, parsley, or chives) Method Preheat the oven to 160°C (fan). Blend the cottage cheese until smooth. In a large bowl, whisk the eggs, blended cottage cheese, milk, and olive oil until combined. Fold in the spinach, herbs, and feta. In a separate bowl, mix the dry ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Divide the mixture evenly into a non-stick or silicone muffin tray. Bake for around 20 minutes or until golden and just set. A toothpick should come out with a few moist crumbs. Let cool for 10 minutes in the tin, then transfer to a wire rack to cool fully. Benefits for Gut Health: The oat flour and ground almonds provides a good source of fibre, which supports regularity and helps nourish beneficial gut bacteria. Spinach adds plant diversity and polyphenols, while herbs offer natural antioxidants that may benefit overall gut health. Storage: Store the muffins in an airtight container in the fridge for up to five days, or freeze them individually for longer-term storage. Reheat in the microwave or oven...
Herby Feta & Spinach Protein Muffins
These savoury muffins are packed with fibre-rich oats, blended cottage cheese, and nutrient-dense spinach and they offer a balanced mix of protein, healthy fats, and prebiotic fibre.
Ingredients (Makes 12 muffins)
Dry
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50g unflavoured protein powder
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100g oat flour
-
50g ground almonds
-
1 tsp baking powder
-
½ tsp bicarbonate of soda
-
½ tsp garlic powder (optional)
-
Pinch of black pepper or chilli flakes (to taste)
Wet
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2 large eggs, at room temperature
-
450g full-fat cottage cheese, blended until smooth
-
50ml milk (dairy or unsweetened plant milk)
-
1 tbsp olive oil or melted butter
-
80g fresh spinach, finely chopped or wilted
-
80g feta cheese, crumbled
-
1 tbsp chopped fresh herbs (such as dill, parsley, or chives)
Method
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Preheat the oven to 160°C (fan).
-
Blend the cottage cheese until smooth.
-
In a large bowl, whisk the eggs, blended cottage cheese, milk, and olive oil until combined.
-
Fold in the spinach, herbs, and feta.
-
In a separate bowl, mix the dry ingredients.
-
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
-
Divide the mixture evenly into a non-stick or silicone muffin tray.
-
Bake for around 20 minutes or until golden and just set. A toothpick should come out with a few moist crumbs.
-
Let cool for 10 minutes in the tin, then transfer to a wire rack to cool fully.
Benefits for Gut Health:
The oat flour and ground almonds provides a good source of fibre, which supports regularity and helps nourish beneficial gut bacteria. Spinach adds plant diversity and polyphenols, while herbs offer natural antioxidants that may benefit overall gut health.
Storage:
Store the muffins in an airtight container in the fridge for up to five days, or freeze them individually for longer-term storage. Reheat in the microwave or oven before serving for the best texture.
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