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Ingredients
for
12
Savory Vegetable Muffins With Basil
45 min.
Time:
239
calories
Calories:
Health Score:
82 / 100
Ingredientsfor
- Ingredients
- 150 grams Zucchini
- 150 grams Eggplant
- 1 small carrot
- 275 grams Pastry flour
- 1 egg
- 125 grams butter
- 250 grams Natural yogurt
- 70 grams grated Gruyere
- 4 sprigs Basil (freshly chopped, plus extra to serve)
- ½ tsp ground paprika
- ½ tsp baking soda
- 3 tsps Baking powder
- 1 tsp salt
- freshly ground peppers
- vegetable oil (for greasing)
Preparation
1.
Grease a 12-cup muffin pan. Preheat the oven to 180°C (approximately 350°F) convection.
2.
Rinse the vegetables and chop finely. Mix with the flour, basil, paprika, salt, baking powder and baking soda. Season with pepper. Process the egg, butter and yogurt in a blender, mix into the dry ingredients along with the cheese until just combined then distribute among the muffin recesses.
3.
Bake for about 30 minutes, until golden brown. Let rest for 5 minutes in the pan then transfer to a wire rack to cool completely.
4.
Serve hot or cold garnished with basil.
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |