Quick & EasyWeight LossFabulous Family Eats
Chokka-Full Rainbow Muffins are the perfect alternative to a sandwich. Each colourful muffin is "Chokka-full" of protein and all the goodness of fresh vegetables and they're gluten-free.
|eggs, whole, fresh||2|
|egg whites, liquid||1 cup|
|zucchini, fresh, grated||2|
|carrots, fresh, grated||2|
|red capsicum, fresh, deseeded, diced||1|
|beetroots, fresh, washed, peeled, grated||2|
|corn kernels, fresh||1 cob|
|broccoli florets, fresh, finely chopped||1 cup|
|onion, red, fresh, chopped||1|
|bacon rashers, short-cut, rindless, diced||4|
|cheese, low-fat, grated||75 g|
|italian mixed herbs, dried||1 tsp|
|rock salt & cracked pepper||to season|
Preheat oven to 190°C / 374°F. Whisk eggs and egg whites in a bowl. Alternatively, pulse blend using your blender. Set aside.
In a separate mixing bowl, add zucchini, carrot, capsicum, beetroot, corn, broccoli, onion, cheese and bacon. Pour in eggs, add herbs, and season with salt & pepper. Stir well to combine.
Line 2-3 x muffin tins with cupcake / muffin liners. Spoon mixture evenly into the liners. Bake for 25-30 minutes or until egg is cooked. To ensure muffins are thoroughly cooked, turn the oven off after 30 minutes and leave the muffins in the oven for a further 5 minutes, as the eggs retain heat and will continue to cook.
Allow muffins to cool slightly before removing them from the tins. Enjoy Chokka-full muffins hot or cold, on their own or with a salad or vegetables. They’re great for the kids lunchboxes and make for a great meal choice with any of the liquid meals / protein shakes online.
- You can substitute bacon with 150g lean ham.
- If there's excess liquid in the bowl after mixing all ingredients together, drain the bowl and add 1-2 level tbsp of corn flour. This will help absorb any moisture. This small amount of flour is negligible when portioned between 12+ muffins. Chokka-Full muffins can be consumed anytime.
- I highly recommend a good spicy tomato or sweet chilli relish when serving these muffins.
- Double up on the ingredients and make a few batches of these muffins. Place 1-2 muffins into a zip-lock bag and freeze. Muffins can be stored frozen for up to 2 months.
|Calories (per serving)||77 (per muffin)|