Leftover Steamed Green Savoury Muffins

Published on April 26, 2015 | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12

We love making delicious delights out of leftovers.  Why let steamed greens go to waste, when you can make a delicious batch of muffins for breakfast, lunch or a snack.  These muffins contain a higher amount of eggs and are a filling on the go meal.  The LSA adds additional fibre and texture.

Ingredients

  • 5 eggs
  • 1 1/2 cups leftover steamed broccoli, silverbeet, spinach etc
  • 1/4 cup lime infused avocado oil, avocado oil, coconut oil or macadamia oil
  • 2 teaspoons wholegrain mustard
  • 2 1/4 cups almond meal or flour
  • 1/4 cup LSA
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Pinch Himalayn salt

Nutrition Info

Instructions

  1. Preheat your oven to 180 degrees Celcius.
  2. Place 12 patty papers into a muffin tray or lightly grease a 12 hole muffin tray.
  3. Break the eggs into a mixing bowl and beat or whisk until frothy.
  4. Cut up the leftover vegetables into chunks and place into the bowl with the eggs.
  5. Add the remaining ingredients and mix until smooth.
  6. Pour or spoon the mixture into each patty paper or tray so that each is half full. Lightly tap the tray on the bench to smooth out the top.
  7. Bake in the oven for 20 to 25 minutes or until a skewer comes out clean or the muffin feels cooked when the top is lightly touched.
  8. Serve warm or cold.
No comments yet.

Leave a Reply

Be Social

Related Recipes

  • Cook Time : 60 Min

Garden Meatloaf

  • Servings : 8
  • Cook Time : 50 Min

Minty Meatloaf

  • Servings : 4-6
  • Cook Time : 30 Min

Minty Zucchini Frittata

  • Servings : 1

Refreshing Pina Colada Smoothie

  • Cook Time : 15 Min

Freezer Log Ginger Biscuits