Protein18gFat16gCarbs3g

Cheesy Broccoli & Bacon Muffins

Bake up some low carb cheesy broccoli and bacon muffins using our savoury muffin mix! They're high protein, gluten free and full of healthy nutrition!

By Luke Hopkins  , Print

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  • Prep 15 MINS
  • Cook 40 MINS
  • Yields 12 Muffins

Ingredients

 1 packet of Savoury Muffin Mix

 250g shortcut bacon, cooked and chopped

 200g tasty cheese cubed small.

 250g broccoli, finely diced (we used 1/2 a packet of frozen broccoli)

 1 1/4 cups (315ml) water

 3 eggs

Directions

1Preheat oven on 170 degrees and line a muffin tray with muffin cases. (We use Multix cafe style muffin cases) if you use patty cake cases, you will need to spray these to avoid sticking.

2Empty the pack of savoury muffin mix into a large bowl and add the chopped bacon and broccoli and the cheese cubes. Optional - set aside some fillings to pop on top for decoration.

3In a separate bowl combine the eggs and water. Then add this wet mix to the rest of the ingredients and combine well.

4Evenly spoon the combined mixture into the lined muffin cases.

5Bake for 35-45 minutes at 170 degrees or until golden. Let your muffins cool slightly before transferring them to a rack to cool.

Storage

1Can be stored in the fridge (once cooled to room temp) for up to 5 days or frozen for up to 3 months.

Nutrition Facts

Serving size116g
Energy236 Cal (987 Kj)
Protein18g
Fat, total16g
- Saturated fat5g
Carbohydrate, total3g
- Sugar2g
Sodium640g

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