Mum of 2 Kimberley Moffat has been following the Lose Baby Weight healthy eating plan for the past 3 1/2 months and has lost 11kg. You can read Kimberley’s story here.
Today she has sent in her super easy and yummy recipe.  These mini loaves are perfect as an afternoon snack, lunch box filler or even to freeze for a quick snack on the run.

Ingredients

• 2 cups Wholemeal Self-raising Flour
• 1 tsp Baking Powder
• 1 tbsp Paprika
• 1 tsp Thyme Leaves (fresh or dried)
• 1 tsp Rosemary Leaves Chopped
• 1 tsp Salt
• 1/2 tsp Cracked Black Pepper
• 1 Egg
• 1 Egg White
• 1/4 cup Coconut Oil
• 1 cup Milk of your choice
• 2 tbsp Grated Parmesan
• 1 Red Onion- finely diced
• 1/2 cup Grated Cheese (for topping)
• 1 tbsp  Grated Parmesan (for topping)

Method

• Heat oven to 180 deg and spray or line 12 muffin tins
• In a bowl combine the flour, herbs, salt and pepper, baking powder and parmesan
• In a separate bowl combine milk, egg, egg white, coconut oil and red onion and whisk well
• Make a well in your flour mix and add wet ingredients.
• Stir until just combined.
•  Divide mixture between the 12 muffin tins,
•  Top with grated cheese and a sprinkle of parmesan cheese.
• Bake for 20-25 minutes or until top is golden brown.

Serves 12
Calories Per Serve 185
 

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