30 min · 1 serving · @Alice Scott

Savoury Cheese and Veggie Muffins

Soft savoury muffins packed with Parmesan, feta, spring onion, tomato and courgette, a handy grab-and-go breakfast that uses up leftover vegetables.

Nutrition per serving

• 542 kcal
• 23 g protein
• 63 g carbs
• 20 g fat

Ingredients

• 23 g Parmesan, grated
• 16 g feta, crumbled
• ½ egg
• 8 g butter, melted
• 32 ml milk
• 64 g plain flour
• ¼ tsp bicarbonate of soda
• 1 pinch salt
• 1 pinch black pepper
• 60 g spring onion, tomato and courgette, finely diced

Steps

1. Preheat the oven to 180°C (350°F) and grease a muffin tray.
2. Whisk the melted butter with the egg, milk, salt and pepper, then stir in the flour and bicarbonate of soda.
3. Fold in the vegetables and both cheeses until evenly combined.
4. Spoon into the muffin tray (this portion makes 2 muffins) and bake for 18-20 minutes until golden and cooked through.
5. Cool briefly, then lift the muffins out of the tray.

More recipes

• Creamy Spinach Corn Toast — 400 kcal
• Blueberry Chia Seed Pudding — 358 kcal
• Avocado Cottage Cheese Breakfast Bowl — 320 kcal
• Cottage Cheese Oat Waffles — 436 kcal
• Crispy Potato Waffle Sandwich — 434 kcal
• Sticky Date Protein Oats — 445 kcal

Browse all recipes