Egg Carrot Kale Muffins

Makes 6.

Find this recipe on page 18 of Team McLean Fitness Clubs Gluten-Free Recipe Pack e-book. Available on



4 eggs 

1 clove of garlic, minced

1/2 teaspoon of ground Tumeric

2 tblsp chives chopped

1 cup kale, chopped (70g)

1 cup carrots, chopped (110g)

1/4 cup feta, crumbled (40g)

Salt and pepper


3/4 cup Greek yogurt (180g)

2 tblsp chives, chopped


> Pre-heat the oven to 3 60°F /180°C. Prepare muffin tin lined with muffin paper cases or use silicon muffin cases.

> In a bowl, beat the eggs with the garlic, Tumeric, salt, pepper and chives.

> Add the kale, carrots, crumbed feta and mix with a fork. 

> Fill six muffin cases with the mixture and place in a hot oven to bake for 15 minutes.

> Meanwhile mix together the yoghurt and chives and season with salt and pepper.

> Serve the egg muffins with the yoghurt sauce.