that baker girl

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Posted on 18 Feb 2013

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chili cheese muffins

Since my soya mince revelation (i.e. using it in cookies) and its unexpectedly successful outcome, I decided to experiment with muffins next. Savory muffins to start with: just a simple batter with grated low-fat cheese and herbs, plus a touch of chili to give it some kick. As with the ginger cookies, I can safely pronounce these a success as well!

Here’s what you’ll need:

ingredients

These are as easy to make as they are delicious. Just preheat your oven at 180o C, place your soya mince in a food processor and grind it into a fine powder.

blitzing the soya mince

Empty the contents of your food processor in a bowl and add the cheese, herbs and spices, followed by the baking powder, and give them a quick whisk.

mixing the dry ingredients

Next, combine your eggs and water (you could use milk for this, too) and add the yogurt. Whisk with a fork until it’s incorporated.

mixing the wet ingredients

Pour the wet ingredients over the dry, stir to combine and pour the batter into your prepared muffin tin (I prefer to use silicone cupcake molds to make un-molding them a breeze), as protein-based baked goods tend to stick a lot.

Bake your muffins for 15-20′, or until nice and golden brown (and the toothpick test comes out dry).

chili cheese muffins, done!

All done! They keep well in the fridge and taste amazing even when cold, but you could always reheat them for a few seconds in a microwave — either way, they’re the perfect savory snack!

However, I feel obliged to add the disclaimer I included in my ginger cookies: don’t overdo it with these. Soya mince might be packed with protein and may be de-fatted (depending on your brand of choice), but it’s still loaded with carbs, so eat responsibly. 

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that baker girl
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