Easter muffins
- Serves: 10
- Prep: 15 mins
- Cook: 25 mins
Savour the flavours of spring with this mouth-watering Easter muffin recipe, featuring a delightful medley of British Lion eggs, prosciutto, and feta cheese. Elevate your Easter feast by adding these delectable treats.
Ingredients
- 6 British Lion eggs
- 10 slices prosciutto
- 150g shelled baby broad beans, skin removed
- 100g reduced fat feta, crumbled
- 2 tbsp chopped parsley or dill
Method
- Heat oven to Mark 5/190C/170C fan. Spray 10 holes of a muffin tin with oil, then line each with 1 slice prosciutto, pushing against the sides of the tin.
- Beat eggs lightly, then mix in broad beans, feta and parsley.
- Spoon egg mixture into the tin and bake for 20 mins until golden and just set in the middle.
- Leave for 5 mins before removing from the tin.
Nutritional information, per serving
- Calories: 108kcal
- Carbs: 1.1g
- Protein: 11.4g
- Fat: 6.5g
- Saturates: 2.5g
- Salt: 1.3g
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