Sundried Tomato & Fetta Muffins

Sundried Tomato & Fetta Muffins

These savoury muffins are quick and easy to make. They are egg free and are great as a snack as they are quite filling.

CAL P/SERVE
296
kJ P/SERVE
1240
FAT P/SERVE
9.8g
CARBS P/SERVE
36.8g
PROTEIN P/SERVE
11.6g
SUGAR P/SERVE
7.6g
SODIUM P/SERVE
1030g
FAT
%
8.3%
ENERGY RDI%
14.2%

Feel free to substitute the wholemeal self raising flour for white self raising flour. Enjoy at home, at the office or take some to a friends place and enjoy them together.

Ingredients

  • 3/4 cup wholemeal self raising flour, sifted
  • 1/2 (125ml) cup almond milk (or low fat)
  • 1 tbsp. olive oil
  • 2 tbsp. chopped sundried tomatoes
  • 2 tbsp. crumbled feta
  • 1 tsp. mixed italian herbs
  • 1/4 cup yoghurt, low fat natural
  • 2 tbsp. capsicum strips from jar
  • 1 tsp. onion powder
  • 1/2 tsp garlic powder
  • 1 egg
  • S & P to taste

Method

  1. Pre heat oven to 180 degrees (160 fan forced).
  2. Place all ingredients in bowl and mix lightly to combine.
  3. Spoon evenly into muffin tin (mix will make four muffins).
  4. Cook for 12-15 minutes, or until golden brown.
  5. Serve immediately.

Nutrition Table

Servings: 4 Serving size:117g
Average Serve Average 100g
Energy 1240 kJ 1060 kJ
  296 Cal 253 Cal
Protein 11.6 g 9.9 g
Fat, total 9.8 g 8.4 g
- Saturated 3.3 g 2.9 g
Carbohydrate 36.8 g 31.4 g
- Sugars 7.6 g 6.5 g
Sodium 1030 mg 880 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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