Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

4.3 3 ratings

Prep. 10 min

Total 45 min

6 portions

Ingredients

natural yoghurt high protein (see Tips)
420 g
fresh basil leaves only
20 g
eggs
3
ricotta low fat
80 g
extra virgin olive oil
80 g
ground black pepper to taste
lupin flour (see Tips)
95 g
wholemeal spelt flour
150 g
baking powder
½ tsp
bicarbonate of soda
½ tsp
linseeds (flaxseeds)
1 ½ tbsp
cherry tomatoes cut into quarters
250 g
frozen corn kernels
55 g
sunflower seeds
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 238.3 mg

Protein 19.3 g

Calories 1283.3 kJ / 306.7 kcal

Fat 11.7 g

Fibre 10.2 g

Saturated Fat 4.3 g

Carbohydrates 27.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

You might also like...

Cacao and buckwheat crêpes, orange and rhubarb (Diabetes)

40 min

Fruit crumble with crème anglaise

1 h 10 min

Cauliflower Mash

25 min

High protein brownies

20 min

High protein turkey and mushroom roulade in cottage cheese wraps

40 min

Avocado & lime soft serve ice-cream

5 min

Persimmon fruity dream

10 min

Cauliflower dhal with soft steamed eggs (Diabetes)

35 min

Miso glazed eggplant (Nasu dengaku)

30 min

Frozen Coconut Mango Lemonade

5 min

No-roll cheesy broccoli quiche

1 h 25 min

Beauty booster smoothie

5 min