Courgette and Cheese Breakfast Muffins

ingredients

• 95g self-raising flour
• 100g protein powder, unflavoured
• 1 tsp baking powder
• 1 pinch salt and pepper
• 2 courgettes, grated
• 135g cheddar cheese, grated
• 70g parmesan or hard cheese, finely grated
• 4 large eggs
• 205ml whole milk
• 25g pumpkin seeds

method

Step 1

Preheat the oven to 200°C. Sift the flour, protein powder, baking powder, salt and pepper into a bowl, stir in the grated courgettes, cheddar and parmesan and make a well in the centre. Whisk the eggs and milk together, pour into the well in the flour mixture and stir to combine.

Step 2

Divide the mixture between a 12-hole, non-stick muffin tin. Scatter the pumpkin seeds over the top of the muffins then bake for 12-15 minutes until risen and golden. Remove from the oven and leave to cool slightly.