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Tuesday, April 2, 2013

Clean Egg & Zucchini Muffins

Today is a BIG day!
Yes it's Oliver's 3rd birthday!
 
Yes usually I have a post up for him every year, kinda like when I posted this for his 1st birthday and this for his 2nd, but this year I was a terrible mother and didn't have time to plan anything.  I know....the worst.  But I will be taking him to the dog park this weekend so I'll make up for it then!

Anyway, let me just preface that these little muffins don't look half as appetizing as they taste!  They are DELICIOUS.  Seriously.  I'm only sharing one photo since I didn't want to scare you away from trying them, I think next time I'll sprinkle the herbs on top instead of whisking them into the mixture so they won't clump in certain spots.

This is the perfect clean breakfast that you can make ahead of time and grab to go in the morning that will give you energy and lots of nutrition.  They'll keep in the fridge for up to one week OR you can freeze them, but I like to make them the morning so they're nice and fresh.  Simply chop and shred your veggies the night before, cover and refrigerate - you're all set to go the next day!  Hope you enjoy! 



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Servings: 12
Serving Size: 1 egg muffin
Calories: 56
Fat: 2 g
Carbs: 3 g

Fiber: 1 g
Protein: 7 g
Old Points: 1.1 pts
Points+: 1 pt
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Here are your ingredients:
Recipe adapted from Oxygen Magazine 

14 egg whites
4 whole eggs
4 scallions, chopped
2 carrots, shredded
1/2 red pepper, minced
1/2 zucchini, shredded
1/2 tsp. basil
1/4 tsp. oregano
Sprinkle of sea salt and pepper

Preheat oven to 375 degrees F.  Coat a muffin tin with spray and set aside.

Combine veggies in a large bowl and fill each muffin tin about 2/3 full.  Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.

Bake muffins for 30 minutes, until they've risen and are slightly browned.  Enjoy!


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Hope you enjoy these as much as I did!

 

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