4 eggs 1 egg white 40g cooked chicken, chopped 25g button mushrooms, finely chopped 25g fresh spinach, finely chopped 20g Cheddar cheese, grated (or use dairy-free cheese of your choice) a pinch of salt and pepper 1 tsp Thai 7 spice mix 1 tsp red chilli flakes a small amount of coconut oil or ghee to grease tin Makes 6 muffins Per muffin: 90 calories 6g fat 1g carbs 8g protein Lightly grease 6 muffin tin compartments with coconut oil or ghee. Preheat oven to 180 ̊C / 350 ̊F. Place all of the ingredients in a large jug and mix thoroughly. Divide the mixture evenly amongst the 6 muffin compartments. Bake for 15-20 minutes, until the muffins are golden and spring back lightly to the touch. Store any leftovers in an airtight container and refrigerate for up to 2 days.
