Ingredients
- 1 x packet I Quit Sugar's Flax and Polenta Savoury Muffin Mix.
- 1 1/4 cup full-fat milk.
- 1/4 cup butter, melted.
- 4 large eggs.
- 100 g Cheddar cheese.
- 40 g (1/4 cup) black olives, roughly chopped.
- 1/2 cup baby spinach leaves, roughly chopped.
- 1/3 cup diced red capsicum.
- 50 g leg ham, roughly chopped.
Directions
- 1. Heat oven to 190°C/375°F/Gas Mark 5 and line a 12 hole muffin-size muffin pan with paper cases.
2. In a large mixing bowl, beat the eggs and slowly stir in the milk and melted butter. Add in the I Quit Sugar's Flax and Polenta Savoury Muffin Mix and stir until you form a smooth batter.
3. Add in the cheese, olives, spinach, capsicum and ham pieces and stir through.
4. Spoon mixture evenly into the prepared muffin tray and bake for 25 minutes until firm to touch.
5. Stan in pan for 5 minutes, then transfer to a wire rack to cool.
* Store in an airtight container in the fridge for up to one week.
We've pimped the I Quit Sugar's Flax and Polenta Savoury Muffin Mix with some simple ingredients to create a tasty pizza variation. Warm two up for a quick breakfast, have one for an afternoon snack, or serve with a fresh salad to have for lunch.
Ingredients
- 1 x packet I Quit Sugar's Flax and Polenta Savoury Muffin Mix.
- 1 1/4 cup full-fat milk.
- 1/4 cup butter, melted.
- 4 large eggs.
- 100 g Cheddar cheese.
- 40 g (1/4 cup) black olives, roughly chopped.
- 1/2 cup baby spinach leaves, roughly chopped.
- 1/3 cup diced red capsicum.
- 50 g leg ham, roughly chopped.
Directions
- 1. Heat oven to 190°C/375°F/Gas Mark 5 and line a 12 hole muffin-size muffin pan with paper cases.
2. In a large mixing bowl, beat the eggs and slowly stir in the milk and melted butter. Add in the I Quit Sugar's Flax and Polenta Savoury Muffin Mix and stir until you form a smooth batter.
3. Add in the cheese, olives, spinach, capsicum and ham pieces and stir through.
4. Spoon mixture evenly into the prepared muffin tray and bake for 25 minutes until firm to touch.
5. Stan in pan for 5 minutes, then transfer to a wire rack to cool.
* Store in an airtight container in the fridge for up to one week.