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Veggie muffins

Sympol for whisk

30 minutes

preparation

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25 minutes

baking

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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

Ingredients veggie muffins (recipe veggie muffins)

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.

Veggy muffins (recipe veggy muffins step 1)

Step 2:

Put the vegetables in a pan with 1 tbsp of canola oil and sauté them briefly.

Veggy muffins (recipe veggy muffins step 2)

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.

Veggy muffins (recipe veggy muffins step 3)

Step 4:

Add the sautéed vegetables from the pan to the batter and mix everything well once again.

Veggy muffins (recipe veggy muffins step 4)

Step 5:

Evenly pour the mixture into the muffin tin and bake the vegetable muffins at 170 degrees for approximately 25 minutes.

Veggy muffins (recipe veggy muffins step 5)