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