Tag Archives: protein

Sweet Potato Protein Bites

So I’ve been cooking a lot with eggs lately. It’s starting to wind down a bit, but I have a few recipes that I’ve had fun playing with and will share.

The first is a packed lunchboxer’s delight and super easy.

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Ingreedients:

Grated sweet potato (will depend on the size of you muffin trays. I used a medium and a small)

Half as many eggs as you have muffin holes (I have 12 muffin holes, so I used 6 eggs)

Salt and pepper to taste

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Do:

  1. Spray, grease or line your muffins pans (I spray but they always get stuck)
  2. Place a few tablespoons of sweet potato in each muffin hole, aiming to divide evenly
  3. Lightly beat the eggs in a separate bowl. Season with salt and pepper (I also added herbs).
  4. Divide egg mixture evenly over sweet potato. At this point, you could add a sprinkle of cheese top, but I chose not to.
  5. Bake for 30-40 minutes in a medium-high oven, until egg is solid and sweet potato is tender.

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Turn out at eat, or save for lunchboxes.

 

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High Protein Three Cheese Muffins, but you can call them YUM.

So ever since I was at Lift Bakery Café a couple of weekends ago I have been craving savoury muffins. Theirs were great and had me thinking about baking ever since.

With Sir Benjalot out of town helping damsels in distress (his sick Nanna. So sweet) and instant Facebook demands from a super lovely friend who has just had her second bubba minutes after mentioning these muffins, I knew I had to create and share.

I couldn’t find a recipe I liked online, so I made one up. I wanted one that was cheesy and high in protein, but apart from paleo-esque muffins, very few had more than one egg. So here are my muffins, which I will probably work on, but were damn fine and easy to throw together on a Monday night after work. There are no fancy photos because

a) Pfffft! and

b) I had to put these away in a hurry. Or I’d eat them all.

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HIGH PROTEIN THREE CHEESE MUFFINS

INGREEDIENTS

1 cup of grated cheddar

¼ cup of grated Parmesan

½ cup of cubes feta

 

1 ½ cups of Self Raising Flour

Salt and Pepper

3ish teaspoons of curry powder

 

4 lightly beaten eggs

½ cup milk

 

DO:

  1. Preheat oven to 180 Celcius and grease 12 muffin holes (sounds dirty…)
  2. Grate your cheeses and chuck in a bowl.
  3. Sift your flour, S and P and curry powder together (or, if you’re lazy like me, plonk in a bowl and stir with a whisk. Best. Trick. Ever).
  4. Add the cheeses and mix.
  5. In your now empty bowl, crack eggs and lightly beat. Add milk and mix.
  6. Add wet ingredients to dry and mix until just combined.
  7. Spoon into muffin pans and bake for 20-25 minutes or until skewer comes out clean.
  8. Let cool slightly then turn out to cool completely on a rack.

 

Eat while warm or after warming with butter, relish or dark salad greens (I had spinach and curly endive, but rocket would work well too).

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Variations and tips:

If you don’t have a rack, let them too UPSIDE DOWN so you don’t get soggy muffin bottoms.

Dried Italian herbs work well instead of curry powder, but the curry powder does not make this taste Indian, it just enhances the cheese taste

Instead of feta, you could experience with other cheeses (blue cheese…? Mmmmmm)

If you want to healthy it up, use one tablespoon of Parmesan and swap the feta for 1 cup of grated vegetables, like sweet potato, carrot, onion or zucchini (well drained).

 

Enjoy (in moderation!)

Seriously, try these and tell me what you think.

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