These delicious little dollops of joy can be cooked ahead of time, making them ideal if you’re in a rush and want a healthy meal or snack.
Be it breakfast, lunch or dinner, they can be eaten hot or cold. And because they are packed full of protein, amino acids and good fats, you’re sure to stay fuelled up until your next meal.
They are perfect as a post-workout snack instead of a protein shake and are also great for endurance events. They have seen me through some pretty tough challenges, all be it, they get a little squashed in my backpack along the way.
The nutritional value surpasses any supplement, powder or processed energy bar by far. Plus, they are so easy to make!
Makes 12 muffins
What you need:
1 red onion
1 red pepper
1 green pepper
Big handful of baby spinach
Replace the pepper and spinach with ½ broccoli and 1 packet of cooked flaked salmon or cook a salmon fillet yourself
Chuck in any vegetables you have in the fridge and need to use.
1. Preheat the oven to 200øC
2. Finely chop the onion and garlic and fry in coconut oil for 1 minute.
3. Slice the veg and add to the frying pan. Cook until soft.
4. Break the eggs into a measuring jug, whisk together using a fork along with salt and pepper.
5. Add the fried vegetable mix to the egg mixture and mix together.
6. Lightly grease the muffin tin with coconut oil, olive oil or butter.
7. Pour the mixture into the muffin tin leaving about 0.5cm from the top.
8. Cook for 15-18 or until the tops are firm to the touch.
These can be eaten hot or cold.
My favourite is to serve them with a crunchy walnut coleslaw or spinach, avocado and tomato salad. Yummy!
Le Creuset 12 Cup Muffin Tin: It’s non-stick, easy to clean and comes with a lifetime guarantee.
You’ve got to love a lifetime guarantee and it’s not even expensive. You’ll thank me when you haven’t got to scrape cooked egg from the cheaper versions.