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Recipes
Sun-Dried Tomato & Roasted Pepper Muffins
Serves: 12
Ingredients:
- 75 g organic strong plain flour
- 75 g rolled oats
- 1 serving (28 g) Protein Drink Mix
- 2 servings (64 g) Gourmet Tomato Soup
- 2 ½ teaspoons baking powder
- 1 generous tablespoon chopped chives
- 100 g grated cheese such as cheddar
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 2 large eggs
- 50 ml olive oil
- 200 ml water
- 100 g mixed sun-dried tomatoes and roasted peppers, chopped
Method:
- Preheat the oven to 180°C.
- Place the muffin cases in a 12-hole muffin tray.
- Mix together in a bowl the plain flour, oats, Protein Drink Mix, Gourmet Tomato Soup, baking powder, chopped chives, grated cheese, pepper and the salt.
- In a separate bowl whisk the two eggs and mix in the olive oil, water and then the chopped sun-dried tomatoes and peppers.
- Make a well in the centre of the dry ingredients then pour in the wet ingredients. Mix gently but completely until a dough is formed.
- Using a tablespoon, scoop the mixture out to fill the 12 muffin cases and place in the centre of the preheated oven to bake for 23-25 minutes until puffed up, golden and cooked in the centre. Take out and cool slightly before eating.
Tip: Instead of the chives you could add 2 teaspoons of chopped thyme or rosemary for a change
Nutrients per serving:
| Energy (kcal) | Fat (g) | Carbohydrates (g) | Sugars (g) | Fiber (g) | Protein (g) | |
| Per serving | 715 | 9 | 13 | 2 | 2 | 9 |