Savoury egg muffins wrapped in bacon

Savoury egg muffins wrapped in bacon

  Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers!   Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy!  ...
Paleo muffin recipe with Apple, Carrot & Pecan

Paleo muffin recipe with Apple, Carrot & Pecan

Need ideas for this week’s healthy treat? Why not grab a beautiful apple in season, a few carrots and whipping up a batch of these healthy treats using this quick and easy paleo muffin recipe…   Ingredients: 4 big carrots, reverse-juiced* 1 apple, peeled and chopped small 1/2 cup almond meal 1/4 cup coconut flour 1 tsp baking powder 30ml coconut oil 4 eggs 60ml coconut milk pecan nuts to garnish organic honey to finish   Instructions: Preheat oven to 180c (350f). Mix everything except coconut flour together. Add coconut flour little by little into the mix keeping an eye on the consistency. Once you’re happy with the thickness of the mix, divide it into 12 muffin liners. Garnish each muffin with a pecan nut and drizzle a drop or two of honey on before baking for 25-30 minutes or until done. Enjoy!   * Reverse-juicing = Use a juicer to separate the carrot pulp from juice, but instead of using the juice, add only the dry pulp into the muffin mix! Tip: Don’t waste the carrot juice! First collect the carrot pulp for the baking, then juice two oranges and a large young ginger knuckle into the...
Savoury protein muffins

Savoury protein muffins

  To kick off Project Christmas Pudding Removal, I whipped up these high protein paleo muffins as a post workout recovery brekky. Very high in protein and delicious is the perfect combination for making amends for the holiday season’s naughties…   Ingredients: Makes 2 serves – one serve 4 muffins. (approx. 7.5 g protein/muffin) 2 whole eggs 3 egg whites 8 organic cherry tomatoes, quartered 1/4 red onion, cut fine 1 big slice of bacon, cut fine (30g pure whey protein – optional) salt, cayenne-, black- and white pepper to season   Instructions: Preheat oven to 185C. Brown the onions and bacon on a frying pan. Add in tomatoes and cook for a few minutes. Put aside to rest. Separate three egg whites into a bowl and add in two whole eggs (+ protein powder). Season and whisk thoroughly. Divide egg mix into 8 muffin cups, and add onion, bacon and tomato mix equally divided. Place muffin cups in the oven and cook for 20 minutes. Serve immediately and eat while hot....
Chocolate & Cherry Muffins

Chocolate & Cherry Muffins

  The combination of sour cherries and rich luxurious chocolate in a healthy muffin almost too good to be true! Bake a batch of these when you’re in the mood of pampering yourself with something so tasty that it should be naughty…   Please note: I’m currently on a Whole30, so the only sweetening in these muffins is the dried sour cherries. As a result, the muffins are not very sweet, but instead rich in chocolate with a sweet burst of sour cherries here and there. If you like your muffins sweeter, add in honey or maple syrup until the sweetness of the batter suits your taste better.   Ingredients: 1/2 cup dried sour cherries 1/3 cup raw cocoa powder 2 bananas 1/3 cup coconut flour 1/3 cup almond flour 1/4 cup coconut cream 4 eggs 1 tbsp cocoa butter 1 tbsp coconut oil 1 tsp natural vanilla extract 1 tsp baking soda Dozen pecan nuts to garnish (Optional: honey or maple syrup to sweeten)   Instructions: Preheat oven to 175C. Mash bananas on the bottom of a bowl. Add whisked eggs, coconut oil, coconut cream, vanilla extract and mix well. Combine dry ingredients (except cherries) in a separate bowl, making sure that cocoa powder and baking soda are both well mixed throughout. Combine all ingredients together. If the dough feels too thick, add a little more coconut cream, until desired consistency. Divide muffin mix into 12 muffin cups and garnish each with a pecan nut half. Bake for 15-26mins, or until done. A good test is to stick in a toothpick – if it comes out perfectly clean, your...
Recipe for savoury egg muffins

Recipe for savoury egg muffins

These savoury egg muffins were a hit in the breakfast table – I thought I made enough for two meals, but the man ate them all at once! Not only are they quick and easy to make, they’re a great way of using the last leftovers of whatever meat you happen to have in the house! Recipe: Makes ~8 muffins.   Ingredients: 4 eggs 1/3 cup of any meat, cut small 1/2 onion 1 tomato salt, pepper and white pepper to taste   Instructions: Pre-heat oven to 180c. Cut meat, onion and tomato fine and cook and season on the pan. Divide into silicon muffin liners, filling them about 1/4-1/3 way up. Whisk 4 eggs quickly. Transfer into muffin liners, filling them 3/4 full. Bake for 15 minutes and serve with fresh avocado, tomato and carrot batons!...
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