Egg, Carrot & Kale Muffins
Serves
6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the muffins:
4 eggs
1 garlic clove, minced
½ tsp. ground turmeric
2 tbsp. chives, chopped
1 cup (70g) kale, chopped leaves
1 cup (110g) carrots, grated
¼ cup (40g) feta, crumbled
salt & pepper
4 eggs
1 garlic clove, minced
½ tsp. ground turmeric
2 tbsp. chives, chopped
1 cup (70g) kale, chopped leaves
1 cup (110g) carrots, grated
¼ cup (40g) feta, crumbled
salt & pepper
For the sauce:
¾ cup (180g) Greek yogurt
2 tbsp. chives, chopped
¾ cup (180g) Greek yogurt
2 tbsp. chives, chopped
Nutrition
(Per Serving)
Calories
98
Fats
5 g
Protein
8 g
Carbs
4 g
Instructions
- Preheat the oven to 360°F (180°C). Prepare a muffin tin lined with muffin paper cases or use silicone muffin cases.
- In a bowl, beat the eggs with the garlic, turmeric, salt, pepper and chives. Add the kale, carrots, crumbled feta and mix with a fork.
- Fill 6 muffin cases with the mixture and place in the hot oven to bake for 15 minutes.
- Meanwhile, mix together the yogurt and chives and season with salt and pepper.
- Serve the egg muffins with the yogurt sauce.