in Recipes

Vegetable muffins

updated

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Ingredients for 12 servings:

  • 2 spring onions
  • ½ red bell pepper(s)
  • 200 g flour
  • ½ tsp baking soda
  • 1 tsp baking powder, heaped
  • 1 tsp paprika powder
  • 75 g cheese, grated (preferably Tilsiter 30%)
  • 1 egg(s)
  • 50 g margarine, semi-skimmed
  • 300 g yogurt (low-fat yogurt)
  • 1 small can of corn
  • 12 paper baking cups

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

LowFat

Preheat oven to 200°C and place the paper baking cups in a muffin tin (or on a baking sheet). Cut the cleaned bell pepper into small cubes. Clean the spring onion and slice it into fine rings. Mix the flour, baking soda, baking powder, and paprika. Add the vegetables and cheese and mix. In a bowl, combine the egg, margarine, yogurt, and drained corn. Add the flour mixture and mix well. Pour the batter into the baking cups and bake in the oven for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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