Courgette and Cheese Breakfast Muffins

High Protein

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

Directions

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.