Nourish The Temptation

Spinach and Mushroom Muffins

Recipes | January 4, 2016 | By

These are perfect as a hearty breakfast or as a post work out snack.

Ingredients:

1tsp coconut oil

Pinch of chili flakes

1 clove of garlic crushed

1 shallot diced

Handful of chestnut mushrooms slices

Handful of spinach roughly chopped

4 eggs

Splash of milk (or dairy free alternative)

Yeast flakes

Salt & pepper

 

  1. Pre-heat the oven to 170 degrees. Grease a muffin tray with some coconut oil, or line with muffin cases.
  2. Then add the coconut oil, chili flakes and garlic into a frying pan and gently heat. Once the oil has melted, add the shallots and the mushrooms and fry, stirring occasionally until the mushrooms have softened. This should take 6-7 minutes. Add in the spinach leafs and stir in for a further minute, then put to the side to cool.
  3. In a bowl, add the eggs, milk and yeast flakes and Wisk for a minute. Then add the mushroom mixture and season with salt and pepper.
  4. Pour the mixture into the muffin try and pop in the oven for about 20 minutes
  5. You can then enjoy these little muffins for breakfast or as a great post work out snack.

Comments

  1. Leave a Reply

    boy cat names
    July 4, 2016

    For the Ham Cheese Omelet Muffin, do you just substitute out the mushrooms or also the spinach? Do any of the ratios need to be adjusted?

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