BREAKFAST MUFFINS

Prep time 15 mins Cooking time 20 mins 66 cals per serving

PINCH Of Nom staples, these muffins are perfect for a packed lunch or a picnic, and the base mix is so versatile. We’ve provided three classic ideas below — each filling makes four muffins — but you can add any vegetables you like.

MAKES 12 For the basic mix:

● Low-calorie cooking spray

● 12 medium eggs

● Sea salt and freshly ground black pepper

For garlic mushroom muffins:

● 6 button mushrooms, sliced

● 2 garlic cloves, chopped

● Good pinch of chopped fresh parsley

For spinach, red pepper and paprika muffins:

● Handful of spinach, chopped

● ½ red pepper, thinly sliced

● 1 tsp smoked sweet paprika

For broccoli, red onion and black pepper muffins:

● Handful of cooked broccoli, chopped

● ½ red onion, thinly sliced

● Freshly ground black pepper PREHEAT the oven to 180c/fan 160c/ gas 4) and spray a 12-hole muffin tray with some low-calorie cooking spray. Whisk the eggs well with some salt and pepper in a bowl and set aside.

To make the garlic mushroom muffins, spray a small frying pan with some low-calorie cooking spray, place over a medium heat then add the mushrooms and garlic and cook for 4 minutes until the mushrooms are soft and any moisture from them has evaporated. Divide the mushrooms and garlic equally between four of the muffin holes.

To make the spinach, red pepper and paprika muffins, divide the spinach between four of the muffin holes. Sprinkle with a little sea salt. Place the sliced red pepper on top of the spinach.

To make the broccoli, red onion and black pepper muffins, divide the broccoli and red onion between the remaining muffin holes.

Pour the egg mix into each of the muffin cups. Top the mushroom muffins with some chopped parsley, the spinach ones with paprika and the broccoli ones with some pepper. Bake the muffins in the oven for 20 minutes. Serve hot or cold.