Prep and cooking time: 20mins
Complex carb portions, per serving: 0.75
200g ground almonds (almond flour)
60g porridge oats
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
Preheat the oven to 180°C/200°C fan.
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).
Break the eggs into a large bowl and mix well with a fork or whisk.
Add the ground almonds, oats, milk, cooled butter, baking soda, baking powder, paprika (if using), generously season with salt and pepper, and mix well.
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.
Second Nature special tip
Get creative with the filling in these muffins by trying your favourite cheese and vegetable combos. They’re a great way to use up leftover vegetables in the fridge!