- Freezable
- Vegetarian
- High-protein
- Under 20 mins
Ingredients
Serves: 4
- 6 eggs
- 200g ground almonds (almond flour)
- 60g porridge oats
- 60ml milk
- 50g butter, melted and cooled
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground paprika or dried chilli flakes (optional)
- 1 large handful kale, finely sliced
- 1 large green pepper, finely diced
- 5 spring onions, finely sliced
- 100g feta, crumbled
Method
Step 1
Preheat the oven to 180°C/200°C fan.
Step 2
Generously butter a 12 cup muffin tin, or line it with baking paper, and set aside (butter will help to crisp the outside of the muffin , this is how we prefer ours).
Step 3
Break the eggs into a large bowl and mix well with a fork or whisk.
Step 4
Add the ground almonds, oats, milk, cooled butter, baking soda, baking powder, paprika (if using), generously season with salt and pepper, and mix well.
Step 5
Using a large spoon, lightly mix in the kale, pepper, spring onion, and feta. Evenly divide the mixture into the muffin tin and bake for 15mins.
