Hearty vegetable muffins
Tags:
alcohol-free
vegetarian
Description
Muffins are popular with young and old. They are quick to bake and can be varied according to your mood. In our recipe, the little cakes take on a hearty form. The vegetables and spelt flour we use mean that they contain lots of goodness. Perfect for the lunch box for school and work, picnics, parties and much more ...
Zutaten für
For the dough
300
g
curd
3
eggs
50
g
courgette
50
g
pepper, red
50
g
pepper, yellow
50
g
carrot
1
spring leek
150
g
wholemeal spelt flour
1
Teaspoon(s)
baking powder
130
g
cheese
5
Tablespoon(s)
oil
60
g
mixed seeds
0.5
Teaspoon(s)
curry powder
0.5
Teaspoon(s)
paprika powder
0.5
Teaspoon(s)
pepper, ground
1
Teaspoon(s)
salt
1
Sprig(s)
rosemary, fresh
1
garlic clove
3
cherry tomatoes
Preparation
Prepare the muffins
1
Cut the tomatoes into thin slices. Finely chop or grate the remaining vegetables. Cut about 2/3 of the cheese into small cubes, grate the rest. Roast the seed mix in a pan. Mix the flour with the baking powder and sieve once.
2
Put half of the spring onions aside. Fry the rest of the vegetables in a pan with a little oil, finely chopped rosemary and garlic until cooked.
3
Mix the cooked vegetables with the curd, eggs, cheese cubes, flour and baking powder mixture, the remaining oil, the roasted seeds and spices to make a paste.
4
Preheat the oven to 170°C convection oven. Divide the batter evenly between the ramekins. Then top with the grated cheese, the finely chopped tomato slices and the second half of the spring leeks.
5
Bake the muffins for 30 minutes, then leave to cool briefly and serve or store immediately.
Zutaten für
For the dough
300
g
curd
3
eggs
50
g
courgette
50
g
pepper, red
50
g
pepper, yellow
50
g
carrot
1
spring leek
150
g
wholemeal spelt flour
1
Teaspoon(s)
baking powder
130
g
cheese
5
Tablespoon(s)
oil
60
g
mixed seeds
0.5
Teaspoon(s)
curry powder
0.5
Teaspoon(s)
paprika powder
0.5
Teaspoon(s)
pepper, ground
1
Teaspoon(s)
salt
1
Sprig(s)
rosemary, fresh
1
garlic clove
3
cherry tomatoes
