High Protein Savoury Muffins

• 1 egg
• 120g egg whites
• ½ cup lite milk
• 30g Bulk Nutrients WPC raw (unflavoured)
• 1 capsicum, diced
• 150g frozen spinach (or 2 cups fresh)
• 1 medium zucchini
• ½ onion, diced
• 100g low fat cottage cheese
• 80g light shredded tasty cheese
• 60g chickpea flour (or wholemeal plain flour)
• 10ml olive oil
• Onion & garlic powders
• Salt & pepper
• Olive oil spray

1. Step 1: Preheat oven to 180 degrees. In the mean time, sauté onion and capsicum over medium heat. Set aside.
2. Step 2: Thaw spinach in the microwave then grate in the zucchini. Drain out excess moisture using a cheese cloth. In a large bowl, whisk together the egg, egg whites, milk, and oil. Add in the remaining ingredients as well as the cooked onion and capsicum. Mix together well and season.
3. Step 3: Spray a silicone muffin tray and distribute the mixture evenly into 8 moulds. Bake for 20-25 minutes.

Liesl D’Rozario

Liesl is an Accredited Practising Dietitian and private practice nutrition specialist.

She passionately helps women redefine their relationship with food, creates high-protein recipes using Bulk Nutrients products.