VEGETABLE CURRY MUFFIN


TOTAL TIME: 60 MINS

SERVINGS: 5

CALORIES/SERVING: 164 CALS


INGREDIENTS

  • 1/2 cup gluten-free self-raising flour

  • 1 tsp. baking powder

  • 120ml egg whites

  • 2 free range eggs

  • 1 tsp. olive oil

  • 1/2 cup full-fat feta

  • 1/2 cup corn kernels

  • 1 red capsicum, diced

  • 2 shallots, finely chopped

  • 1 carrot, grated

  • 1 garlic clove, crushed

  • 2 tsp. turmeric powder

  • 1 tbsp. curry powder

  • 1 tbsp. coriander

METHOD

  1. Preheat oven to 180 degrees and prepare your muffin tray

  2. Heat 1 tbsp. of olive oil in a non-stick fry pan over medium heat and saute the capsicum, shallots, and corn with garlic for 3-4 minutes. Once cooked transfer to a bowl

  3. Mix in the flour, feta, carrot, baking powder, coriander, turmeric powder and curry powder and combine well

  4. In a separate bowl whisk the egg whites and eggs in a bowl. Mix through the olive oil. Pour the liquid into the dry ingredients and combine well

  5. Evenly the pour the mixture into the muffin holes

  6. Bake in the oven for 45 minutes or until cooked in the middle. Once cooked remove from the oven and set aside to cool for one hour

  7. Serve one muffin and refrigerate the leftover muffins as snacks over the next 5 days


NUTRITION

Serving size 128g

Calories 164 cal

Protein 8.7g

Fat, total 5.7g

- saturated 2.4g

Carbohydrate 18.3g

- sugars 2.7g

Sodium 460mg

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