Cheese and Chive Muffins
- Prep: 5 Minutes
- Cook: 10-15 Minutes
- Serves: 6 Muffins
These individual baked Cheese & Chive muffins are such a winner of an on the go snack. They take just 5 minutes to prep and taste incredible, plus they are packed full of protein. Feel free to experiment with other herbs too if you fancy being a bit more creative
| Calories | 93 |
|---|---|
| Carbs | 3.3 |
| Fat | 4.6 |
| Protein | 9.9 |
| Free From |
|
Ingredients
- 6 eggs
- 160g fat free cottage cheese
- 1⁄2 tsp. bicarbonate of soda
- 200g courgette, grated
- 2–3 tbsp. chopped fresh chives
- Salt and pepper
Method
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Grease a muffin tin with a little oil to prevent the muffins from sticking.
- Remove excess water from the courgette by placing between two sheets of kitchen towel or a tea towel and squeezing, place in a bowl.
- Place the eggs and cottage cheese in a blender and blitz to combine. Place in a mixing bowl and add the bicarbonate of soda, chives and grated courgette. Stir to combine the ingredients. Season generously with salt and pepper.
- Pour the mixture into the prepared muffin tray and place in the oven to cook for 10–15 minutes.
