These aren't your standard muffins. Completely gluten free, they are jam packed with protein and flavour. Perfect for on the go. I tend to make these in a batch every Sunday so I can graze on them through the day. You can switch out the ingredients as you like. pesto and sun-dried tomatoes also work a treat.
Prep time 35 minutes
Keep in the fridge for up to 5 days
6x free range organic eggs
200g feta cheese
a large handful of chopped broccoli
2x spring onions
1x tbls chopped dill (optional)
Salt and pepper to taste
Carefully break the eggs in a bowl and whisk with the milk. Add salt and pepper to taste and pop to the side
Chop up the broccoli into small pieces, finely slice the spring onion and dill (if you're a fan) and break up the feta.
Carefully assemble the ingredients in a muffin tin, splitting the dry ingredients between the 6x cakes. (I would use a silicon tin... I used cup cake papers this time round and it turns out they're very difficult to get out of them!)
Pour the egg mixture equally between the 6x moulds, then bake in the over at 180'c for 15-20mins or until slightly golden on the top.
Leave to cool and then store in a tupperware box in the fridge.