Cheesy Protein Kale and herb muffins
Ingredients
- 150 Grams Shredded Kale
- 1 L Boiling water
- 1 L Cold Water
- 11 Grams Fresh Dill
- 11 Grams Fresh Coriander
- 1 Tbsp Dry Mint
- 330 Grams Low Fat greek Yogurt
- 4 Large eggs
- 2 Tsp Salt
- 300 Grams Self-raising Flour
- 1 Tsp Baking Powder
- 40 Grams Grated Extra Mature Cheddar Cheese
- 30 Grams Grated Pecorino cheese
Instructions
- Start by boiling the kale for 3 minutes then toss in cold water, drain and set aside to drain completely.
- In a food processor add the dill, coriender, dry mint and cooked and cooled kale followed by the yogurt and blitz until well combined.
- Crack the eggs and pour over the mix and combine.
- In a saparate bowl combine the flour, salt, baking powder and the cheeses ( making sure to leave some cheese on the side to sprinkle on top of the muffins then combine with the yogurt and herbs mix.
- Fold everything togther gently until everything is well combined.
- Devide the mix btween the muffin cases, sprinkle the remaining cheese and leave them im the fridge to set for 3 hours.
- After 3 hours preheat the oven to 200C and bake for 18 minutes.
- Serve with labneh, olives and sundried tomatoes.
Notes
This mix will be okay to be premade and can last in the fridge for 3 days.
The muffins contain 9g of protein.