Posted on by Scott Larsen

Simple and delicious muffins, high in protein. Can be made gluten free.



  • 1 large egg
  • 200ml low fat milk
  • 2 tbsp flavourless oil
  • ¼ cup cooked spinach, chopped
  • ½ cup cottage cheese
  • ¼ cup crumbled feta
  • 2 tbsp chopped fresh herbs 
  • ½ cup wholemeal flour + ½ cup plain flour
  • ½ serve Just Natural Clean Lean Protein
  • ¼ tsp salt
  • 4 tsp baking powder



  1. Preheat oven to 210°C (200°C fan bake) with the rack just below the middle
  2. Add eggs and milk to a bowl and whisk to combine.  Add oil, spinach, cottage cheese, feta and herbs to combine.
  3. In a separate bowl, all all dry ingredients and stir a few times to evenly distribute.
  4. Add the wet ingredients to the dry ingredients and stir to combine.  The mixture will be lumpy and should drop from a spoon easily.  Add a little more milk if mixture seems a little dry.
  5. Spoon into 6 greased muffins tins & bake for 15 minutes or until golden brown & a skewer inserted comes out clean.
  6. Remove from the oven & leave to cool in their pans for 2-3 minutes before tipping out & cooling on a rack.