Eggstraordinary Muffins!!

You're riffling through your snack drawer(s) at work, its getting to that time of day where you fancy a tasty snack. Instead of reaching for the packet of crisps or standard flatbreads or rice cakes, why not try these little critters - you can literally make them with any ingredients or left over vegetables you've got.

Before & After shot....

Eggs are full of protein, so can help you stay fuller for longer, and with the turkey as well, these egg muffins are jam packed with protein and flavour I might add.

Recipe for Pea, Celery, Turkey and Chilli Muffins: 

Makes 4 muffins

Time to prep = 5-10 minutes
Cooking time = 12-15 minutes

4 eggs

Handful of garden peas 

Handful of sweetcorn

Turkey breast, diced into small pieces

1 celery stick, chopped finely & split between 4 muffin cases

Pinch of chilli flakes in each muffin case

2 gloves of garlic, chopped. (split between 4 muffin cases)

Pre-heat the oven to 180c 

Split all the ingredients equally between 4 muffin cases. 

Season tops of vegetables and turkey with black pepper, chilli flakes and chopped garlic

Whisk 4 eggs into a bowl (season if you want extra spice - this is optional)

Once whisked, tip the egg mixture into each muffin case - about 3/4 full. (Dont fill all the way to the top as the egg will rise whilst cooking.)

Pop the muffins into the oven and leave for between 12-15 minutes until the tops of the eggs go golden brown. The top of the egg should feel a little fluffy to touch and spring back. 

You can eat them hot or cold, its up to you. Personally I like them cold!

Have a go yourself, try with different ingredients and you'll be eggscited (sorry last egg joke) to see the endless recipes.

Till next time;

Little Miss Fitness