Mediterranean Breakfast Muffins

Indulge in these gluten-free, vegetarian breakfast muffins, brimming with the vibrant flavours of spinach, sundried tomatoes, capers, and olives, making for a low-carb morning delight at just 2.2g net carbs per muffin.

 GLUTEN-FREE SUGAR-FREE VEGETARIAN

MAKES 6 MUFFINS

Ingredients

• 50g Baby spinach
• 4 Sundried tomatoes
• 1 Tbsp Capers
• 8 Olives
• 250g Ricotta
• 2 Eggs
• 1 Lemon, zest only
• 1 tsp Salt
• 1 tsp Cracked black pepper

Method

1. Preheat your oven to 190°C fan bake and generously grease six holes in a standard muffin tray.
2. Roughly chop the spinach, sundried tomatoes, capers and olives.
3. Place all the ingredients in a bowl and mix until combined, then spoon the mix evenly into the greased holes.
4. Bake for 10–12 minutes until the centre springs back when lightly pressed.
5. Serve straightaway or store in the fridge for an easy grab-and-go breakfast.

NUTRITIONAL INFORMATION PER MUFFIN

NET CARBS 2.2g FIBRE 0.7g FAT 6.7g PROTEIN 5.8g CALORIES 93

Recipe courtesy of The Keto Chef’s Kitchen II by Nerys Whelan, Mary Egan Publishing, RRP $69.99