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

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

4.3 3 ratings

Prep. 10min

Total 45min

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

Fiber 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...

Carrot cake muffins with walnut crumble

40min

Macadamia chocolate cookies

45min

Fancy smoked salmon and dill cream muffin

45min

Boba Cheesecake

6 h 45min

Spiced white chocolate and macadamia skillet brownie

50min

Spiced red lentil and chicken soup (Diabetes)

30min

Green bread and mushrooms (Diabetes)

45min

Polenta porridge with roast rhubarb and sweet dukkah (Diabetes)

40min

Spinach and lemon cake

3 h 45min

White zucchini and cannellini bean soup

25min

Spinach and feta muffins

40min

Fruit crumble with crème anglaise

1 h 10min