Reach Recipe: Feta Vegetable Muffins

Feta Vegetable Muffins
Small amount of coconut oil to grease tin
4 eggs and 2 egg whites, whisked in a jug
100g cooked vegetables of your choice, finely diced (e.g. courgette, carrot, mushrooms)
2 spring onions, finely chopped
50g plum tomatoes, halved
Pinch of ground black pepper
Pinch of sea salt
1/2 tsp paprika
1/2 tsp dried oregano
40g Feta cheese (or use dairy free cheese of your choice)

Makes 6 muffins

Per muffin:
77g calories
5g fat
1g carbs
7g protein

  • Preheat oven to 180˚C/350˚F.
  • Grease 6 muffin compartments with coconut oil.
  • Place all of the ingredients in a large bowl, except for the Feta cheese, and stir well.
  • Divide the mixture between the muffin compartments.
  • Crumble the cheese onto the muffins.
  • Bake for 25 minutes, or until golden.
  • Store any leftovers in an airtight container and refrigerate for up to 2 days.
Dan Sroda

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