Did somebody order a delicious and nutritious protein snack with oodles of wholefood nutrition? These Veggie Protein Muffins certainly deliver, with zucchini, spinach and chives for some green veggie action, cheddar and cottage cheese bringing the creamy good fats, and eggs plus Thriving Family unflavoured for some protein. Thriving Protein also brings 17 vitamins and minerals to help every member of the family thrive - muffin compares to a tasty and nutritious treat ready to take on a snack attack.
Pantry Items:
- 120 g Thriving Family Unflavoured Protein
- 225 g plain flour
- 2 tsp baking powder
- 1 tbsp everything bagel seasoning
- ½ tsp salt
- ½ tsp pepper
- 4 eggs
- 1 zucchini, grated and strained
- 30 g baby spinach, chopped
- 10 g chives, finely chopped
- 4 tbsp olive oil
- 500 g cottage cheese
- 60 g cheddar cheese (plus extra for topping)
Method:
- Preheat the oven to 180 C.
- In a large bowl, mix together the Thriving Family, plain flour, baking powder, everything bagel seasoning, salt, and pepper.
- Add the eggs, zucchini, baby spinach, chives, olive oil, cottage cheese, and cheddar cheese to the dry ingredients. Mix until just combined.
- Divide the mixture into silicone muffin trays, leaving about 2 cm of space at the top of each.
- Sprinkle a little extra cheddar cheese on top of each muffin.
- Bake for 30–35 minutes, or until cooked through and the tops are golden brown.
- Allow the muffins to rest for 10 minutes before turning them out onto a cooling rack.
- Store in an airtight container in the fridge.
