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

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

4.3 3 rating

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...

No-roll cheesy broccoli quiche

1 h 25min

Turkey with cherry sauce and steamed veggies (Diabetes)

3 h 30min

Cinnamon crumpets with autumn fruit (Diabetes)

20min

Miso kraut

168 h 20min

Ham and cheese quinoa muffins

1 h 30min

Green bread and mushrooms (Diabetes)

45min

Panforte

1 h 30min

Figs with spiced custard and nougat cream

40min

Keto lemon curd

10min

Spinach and feta muffins

40min

Bacon, cheese and tomato chutney muffin

45min

Mixed veggie and cheddar egg muffins (6 months+)

30min