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...

Fancy smoked salmon and dill cream muffin

45min

Cheesy roasted vegetable muffins

45min

Turmeric chicken bone broth

6 h 10min

Sunflower Butter

25min

Roasted peach ice-cream

25 h 20min

Mushrooms stuffed with onion ricotta

40min

Pasta and mushroom soup with chicken involtini

1 h 15min

Sweet potato lentil pie

50min

Smoky bean and tomato bowl (Diabetes, TM6)

30min

Quince crumble

1 h 25min

Sweetcorn and potato chowder

40min

Fluffy ricotta pancakes

35min