Mediterranean Muffins
These Mediterranean Muffins are savoury snack stars loaded with sun-dried tomatoes, feta cheese, black olives, and fresh basil. Made with eggs, they’re a protein-rich, veggie-laced option for breakfast, lunchboxes, or on-the-move fuel. Each bite delivers tangy, salty, herbaceous notes and a soft, satisfying texture. Ideal for meal prep and easy portioning, they prove muffins don’t need to be sweet to be utterly craveable
Ingredients
- 1 tbsp [coconut oil to grease tin
- 4 [eggs
- 3 [egg whites
- 80 g courgette finely chopped
- 50 g mushrooms any variety, finely chopped
- 120 g cooked chicken breast chopped
- 120 g ripe tomatoes chopped
- 30 g pitted olives sliced
- 1 tbsp fresh coriander chopped
- sea salt] a pinch
- 1 tsp dried basil or Italian herbs]
- ground black pepper a pinch
Instructions
- Preheat oven to 180˚C / 350˚F. Grease 8 muffin tin compartments with coconut oil.
- Crack the eggs and egg whites into a large bowl. Beat with a fork.
- Add the remaining ingredients and stir well to combine.
- Pour the mixture into the muffin tin compartments.
- Bake for 15–20 minutes, or until thoroughly cooked. Allow to cool slightly then remove from the tin. Serve warm or cold.
Nutrition
Calories: 83kcalCarbohydrates: 2gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 95mgSodium: 103mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 289IUVitamin C: 4mgCalcium: 24mgIron: 1mg
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