Capsicum & Goat Cheese Muffin Web-2

capsicum & goats cheese protein muffin rolls

‘another great way to increase your protein intake’

what you need 

PB Co 6 Seeds Protein Bread Mix 350g
2 eggs
440 ml water
200g nitrate free bacon (about 4 rashers), diced
½ large capsicum, roasted and thinly sliced
150g goats cheese
1 tsp dried organo
1 tsp dried thyme

what to do

Place capsicum skin side up under a medium grill. Cook until skin has completely charred. Remove from grill and place in a sealed container for 15 minutes. Remove and peel skin from capsicum. Thinly slice.

Preheat oven at 180°C. Grease or line a muffin tray.

Add PB Co Protein Bread mix to a bowl.

In another bowl, beat eggs and water together. Then add bacon, capsicum, goats cheese, oregano and thyme and gently fold through.

Add wet mix to the dry and gently fold through until just combined.

Spoon evenly into the muffin tray and sprinkle with some extra goats cheese.

Place in oven for 35 – 40 mins until golden brown and cooked through. Remove from oven and allow to cool completely in tray.

Remove muffins from tray and keep in the fridge.

Serve with your favourite salad,  toasted with butter or as a side at your next bbq.

Makes about 10 muffins.

recipe by Krisin J for go natural foods

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