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Breakfast Muffin

This is a really simple recipe which can easily be added to and adjusted. Packed full of vegetables and protein it will be a hit with children and adults alike and can be a great on the run snack as well. Prep time approximately 5-7 minutes, cooking time 25 minutes.

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4 Eggs

2/3 Cup of Cottage Cheese

¼ C of plain flour (can easily substitute for gluten free flour)

2/3 Cup of almond meal

1 Teaspoon of baking powder

2-3 Tablespoons of water

Pinch of salt

½ C of grated cheese and extra for the top

1 Carrot grated

2 Handfuls of spinach finely chopped


1. Preheat oven to 180°C and grease a 12-hole muffin tray (spray olive oil works best)
2. Mix all ingredients except eggs together
3. In a separate bowl whisk the eggs well and then add the remaining ingredients
4. Spoon into muffin tray, top with cheese and bake for approximately 25 minutes or until tops are golden.


You can also add bacon and onion or finely chopped mushroom.

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xxx Dr Julie Bhosale

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