As you know I am currently doing a 12 Week Challenge with Kellie of Absteelicious, and one of the things that we have highlighted within my diet to work on is increasing my protein. I want to increase my protein through whole foods (as well as protein powders and bars which are an easy alternative for a busy mama!) that are meat-free so I created these tasty little morsels as a base for meals (use instead of bread, bagels, English muffins etc).
My recipe is sans herbs and spices, as it is a very basic base recipe that you can alter to suit to your taste and topping. Adding herbs and spices is a great way to increase flavour without increasing calories. Garlic and onion are great too!
1 Packet Frozen Spinach (thawed and drained)
100g Dry Quinoa (cooked to packet instruction and cooled)
500g Barambah Organics High Protein Cottage Cheese (if you choose to use a different cottage cheese it will decrease the protein per muffin)
6 Large Eggs
Yields 18 Muffins
[Per Muffin: Calories 52 | Protein 7g | Carbohydrates 4.5g]
Combine all ingredients and divide between 18 muffin holes (this mixture does not rise much so fill 2/3 of the way). Cook in a preheated over at 180 degrees for 25 mins (cooking times may vary, muffins should be firm to touch and lightly golden on top). Allow to cool slightly and remove from pan onto a cooling rack then transfer to airtight container (this reduces condensation). Freezer safe!
Benedict: Leg Ham, Poached Egg and Béarnaise sauce (here’s an Atkin’s low carb recipe)
Mexican: Tomato Salsa, Chopped Avocado, Fresh Herbs and Extra Cottage Cheese.
BLT: Make a salad, chop up the muffin and sprinkle with some bacon. Yum!
Marinara: Bottled Pasta Sauce & Melted Tasty Cheese (olives would be a great addition too!)
Hawaiian: Leg Ham, Pineapple and some grated cheese.
Bruschetta: Tomato, Avocado and a Balsamic Glaze Drizzle!
Poached Eggs and Anything! I’ve added cracked pepper and caramelised onions
Think outside the box and let me know what toppings you come up with too!