Veggie Muffin a la Hestia

12
approx. 60-minutes incl. baking time
medium

Ingredients for 12-muffins

For the vegetable mix:

125 g
green beans (tin)
4
medium-sized courgette
150 g
frozen spinach, defrosted
1/2 bunch
dill
1/2 bunch
mint
1/2 bunch
parsley

For the cheese mix:

3 slices
white bread
125 g
feta cheese
125 g
Gruy-re, grated
6
eggs
1 tbsp.
olive oil
1-2 tbsp.
sesame seeds
 
ground black pepper

Schritt für Schritt - Anleitung

Step 1:

Wash and dice the courgette. Finely chop the beans as well and mix in a bowl with the diced courgettes and the thawed spinach. Wash the herbs, finely chop and add to the vegetables. Mix everything together thoroughly.

Step 2:

Toast the bread, dice and place in a second bowl. Crumble the feta cheese and add to the bread along with the grated gruy-re. Add the eggs, 1 teaspoon of salt and pepper and whisk thoroughly. Then pour the mixture over the vegetables and mix well.

Step 3:

Divide the mixture equally between 12 cupcake liners, flatten and sprinkle with sesame seeds. Bake the cupcakes in the oven until golden brown.

Tip:

The veggie cupcakes are delicious both hot and cold.