Egg, Carrot & Kale Muffins




98 per portion


For the muffins:

4 eggs

1 garlic clove, minced

½ tsp. ground turmeric

2 tbsp. chives, chopped

1 cup (70g) kale, chopped leaves

1 cup (110g) carrots, grated

¼ cup (40g) feta, crumbled

salt & pepper

For the sauce:

¾ cup (180g) Greek yogurt

2 tbsp. chives, chopped

How To

Preheat the oven to 360°F (180°C). Prepare a muffin tin lined with muffin paper cases or use silicone muffin cases.

In a bowl, beat the eggs with the garlic, turmeric, salt, pepper and chives. Add the kale, carrots, crumbled feta and mix with a fork.

Fill 6 muffin cases with the mixture and place in the hot oven to bake for 15 minutes.

Meanwhile, mix together the yogurt and chives and season with salt and pepper.

Serve the egg muffins with the yogurt sauce.

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