Serves 12
Time: 45 mins
Macros:
Protein 8g
Carbohydrates 13
Fats 10g
Ingredients
3 large eggs
1/3 cup milk
¼ cup olive oil
¼ cup Greek yoghurt
2 cups self-raising flour
Salt and pepper
3 tbsp True Protein Collagen Powder in Natural
3 spring onions, finely sliced
1 ½ cups grated zucchini (excess water squeezed out)
¾ cup kalamata olives, roughly chopped
3 garlic cloves, minced
1 tsp rosemary
1 tbsp sesame seeds
60g feta cheese
Method
1. Preheat your oven to 180°C (fan-forced). Line a 12-hole muffin tray with paper liners.
2. In a large bowl, whisk together the eggs, milk, olive oil, and Greek yoghurt until smooth.
3. Add the flour, salt, pepper, and collagen powder. Whisk until just combined.
4. Fold through the spring onions, grated zucchini, olives, garlic, and rosemary.
5. Divide the mixture evenly among the muffin cases. Top with sesame seeds and crumbled fetta.
6. Bake for 22-25 minutes, or until a skewer inserted into the centre comes out clean and the tops are lightly golden.
7. Allow to cool on a wire rack and store in an air-tight container.