These high protein muffins make a great packed lunch or breakfast on the go. Chickpea flour and veges are a nutritious combo that'll fill you up and keep your motor running.
1tablespoonnutritional yeast or 1 teaspoon vegetable stock powder, optional
1teaspoonbaking powder
1teaspoonoregano
1teaspoonturmeric
½teaspoonsalt
1onion, finely chopped
1carrot, grated
125gramsfrozen spinach, thawed and excess liquid squeezed out (approximate - I used 3 lumps of freeflow frozen chopped spinach)
Fresh or sundried tomato, Sliced, to top each muffin (optional)
2eggs, optional
2tablespoonolive oil
2cupswater
Instructions
Preheat oven to 210°C fanbake.
Grease and line the bottoms of a 12 hole muffin pan.
Put all of the dry ingredients and vegetables into a mixing bowl. Stir to combine.
Mix eggs, olive oil and water, then add to the mixing bowl. Stir everything well to combine. The mixture will be quite thin - don't worry, it's all good.
Use a quarter cup sized measuring spoon to drop portions of batter into each muffin hole - this is an easy way to get it right the first time and make sure you end up with equal sized muffins.
Top with fresh or sundried tomato.
Bake for 15-20 minutes or until golden brown and a skewer comes out pretty clean.