30 minutes
preparation
25 minutes
baking
0 minutes
resting time
You will need:
Muffin tin, grater, pan, whisk or hand mixer with whisk attachment
Ingredients for the veggie muffins
For 8 servings, 1 serving = 1 muffin (5 g of sugar)
½ onion
80 g red bell pepper
80 g carrots
50 g zucchini
1 tbsp canola oil
200 g wheat flour, type 405
150 ml water
100 g curd
2 eggs
100 g Emmental cheese, grated
½ tsp salt
some herbs e.g. parsley or chives
Preparation
Step 1:
Preheat oven to 170 degrees (if possible, use the convection setting).
Wash and clean the vegetables. Cut half of the onion and 80 g of red bell pepper into small cubes. Coarsely grate 80 g of carrots and 50 g of zucchini.
Step 2:
Put the vegetables in a pan with 1 tbsp of canola oil and sauté them briefly.
Step 3:
In a bowl, combine 200 g of wheat flour, 100 ml of water, 100 g of curd, 2 eggs, 100 g of grated Emmental cheese, and ½ tsp of salt. Mix until smooth.
Step 4:
Add the sautéed vegetables from the pan to the batter and mix everything well once again.
Step 5:
Evenly pour the mixture into the muffin tin and bake the vegetable muffins at 170 degrees for approximately 25 minutes.
