Easter muffins

Easter muffins
  • Serves: 10
  • Prep: 15mins
  • Cook: 25mins


  • 6 British Lion eggs
  • 10 slices prosciutto
  • 150g shelled baby broad beans, skin removed
  • 100g reduced fat feta, crumbled
  • 2 tbsp chopped parsley or dill


  1. Heat oven to Mark 5/190C/170C fan. Spray 10 holes of a muffin tin with oil, then line each with 1 slice prosciutto, pushing against the sides of the tin.
  2. Beat eggs lightly, then mix in broad beans, feta and parsley.
  3. Spoon egg mixture into the tin and bake for 20 mins until golden and just set in the middle.
  4. Leave for 5 mins before removing from the tin.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
108 1.1g 11.4g 6.5g 2.5g 1.3g

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4.2 / 5 rating (5 votes)

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