Ingredients
Dry ingredients:
• 1 cup all purpose flour (or oat flour)
• ½ cup unflavoured or plain protein powder (whey or plant-based)
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp dried mixed herbs (or Italian herbs)
• Black pepper to taste
Wet ingredients:
• 2 large eggs
• ¾ cup plain Greek yoghurt (adds moisture + more protein)
• ¼ cup milk (add 1–2 tbsp extra if batter feels too thick)
• 2 tbsp olive oil
Add-ins:
• ¾ cup grated cheddar (or feta for a saltier option)
• ¼ cup chopped spinach (squeezed dry if frozen)
• 2 tbsp chopped spring onion
- Preheat oven to 180°C (fan 170°C).
- Line or grease a muffin tray.
- In one bowl, mix all dry ingredients.
- In another bowl, whisk eggs, yoghurt, milk and olive oil.
- Combine wet and dry mixtures gently — don’t overmix.
- Fold in cheese and veggies.
- Spoon into muffin tin (¾ full).
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool slightly before removing.
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