Ingredients:

• 2 large carrots (350 g)
• 8 scoops Glucerna Powder
• 200 mL water
• 1 tablespoon oil
• 1 medium onion, finely diced
• 3 rashers (100 g) lean, short cut bacon, chopped
• ¾ cup wholemeal self-raising flour
• ¾ cup lentil flour
• 1 teaspoon baking powder
• 1 teaspoon bicarb soda
• ½ teaspoon nutmeg
• 1 cup grated reduced-fat tasty cheese
• 2 eggs, lightly beaten
• ½ cup natural Greek-style reduced-fat yoghurt
• 1/3 cup olive oil

Method:

1. Preheat oven to 180°C. Place muffin cases into muffin tray and spray lightly with oil.
2. Chop carrot into chunks and cook until soft (5 minutes in the microwave on high). Drain and mash with a fork and set aside.
3. Combine Glucerna and water in a medium bowl. Add eggs, yoghurt and oil and mix well. Set aside.
4. Heat oil in a frypan. Cook onion and bacon until onion is soft.
5. Whisk together flours, baking powder and nutmeg in a large bowl. Add grated cheese and stir until coated. Add onion and bacon and mix well.
6. Add carrot and Glucerna mixture to the dry ingredients. Stir gently until just combined.
7. Spoon evenly into muffin cases and bake for around 30 minutes, or until a skewer comes out clean. After 5 minutes cooling time in the tray, turn out onto a wire rack to cool.

Tips:

• Can be frozen

Nutrition content per serve:

• Energy: 1047 kJ (250 cal)
• Protein: 11 g
• Carbohydrate: 16 g
• Saturated fat: 4 g
• Fibre: 4 g
• Sodium: 387 mg