Vegetable muffins

Vegetable muffins

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Vegetables, yes but in muffins to camouflage! The vegetables that are hidden in this recipe are many ... and yet, it will probably pass as a letter to the post.


For 4 people

  • 150 g of zucchini
  • 150 g eggplants
  • 1 carrot
  • 275 g flour
  • 1 egg
  • 125 g of butter
  • 250 g plain yoghurt
  • 70 g grated Gruyère cheese
  • 4 branches of chopped basil
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of bicarbonate
  • 3 teaspoons of baking powder
  • 1 teaspoon of salt
  • mill pepper
  • Oil


Oil the muffin plate and put it in a cool place.

Wash the vegetables and detail them finely. Mix with flour, herbs, spices, yeast and baking soda.

Whip the egg with the yogurt and butter in the blender. Add all the other ingredients to get the dough. Divide the dough in the 12 cells.

Bake in preheated oven at 180 ° C (hot air) for 30 minutes.

Let stand 5 minutes at the oven exit. Then take out the muffins from the plate and decorate with basil.

Serve hot or cold.