I’m not actually sure of the amount of protein per muffin, only that they have a lot of protein-y ingredients. I put this together as a breakfast food I could grab out of the freezer of a morning and pop the microwave at work. I also accidentally found it they are popular with 18 month olds who refuse to eat their dinner.
Makes 12 large muffins.
3 cups of self raising flour
2 teaspoons of salt
1 cup plain yoghurt
1/2 cup milk
1 tbsp olive oil
3/4 cup quinoa, cooked
2 cups kale, finely chopped
200g feta, crumbled
1. Mix the flour and salt together in a large bowl, and make a well in the centre.
2. In the well, crack in the eggs, and add the milk and yoghurt. Mix until just combined. It will be a wet mix. That’s a good thing.
3. Mix in the kale, quinoa, and feta.
4. Line two 6 cup muffin trays with baking paper.
5. Distribute the batter evenly between the cups of the muffon tray, filling each to about 4/5 full.
6. Bake in the middle rack of the oven for about 25 minutes, testing with a skewer. Remember when testing that the feta cheese might coat your skewer and look like uncooked muffin batter. Use your eyes and your noggin to determine whether they are cooked enough. If in doubt, just cut one open. You can always put it back in the tray if it isn’t cooked through.
If freezing, I recommend using resealable sandwich bags.