Broccoli, Turkey Bacon & Kale Muffins

August 29, 2017

 

  • 2.5 cups Broccoli trimmed and cut into florets

  • 3 cups self-raising flour

  • 1.5 lbs thinly sliced turkey bacon, torn into pieces

  • 1.5 cup grated mozzarella

  • 2 cups torn kale leaves

  • 1.5 cup extra virgin olive oil

  • 1 cup milk

  • 2 eggs

  • Sea salt and cracked black pepper

  • 1 drop of dōTERRA Thyme essential oil

     

     

     

  1. Preheat the oven to 180c.

  2. Cook broccoli in a saucepan of salted boiling water until soft

  3. Drain and mash with a potato masher or a fork.

  4. Combine flour, broccoli, prosciutto, mozzarella, kale, olive oil, milk, eggs, thyme essential oil, salt and pepper in a bowl.

  5. Divide the mixture into lightly greased muffin tins and cook until cooked through, roughly 25 minutes

  6. Allow to cool before serving.

     

     

     

     

     

     

     

     

     

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