John Myers
Vegetable Muffins
The perfect vegetable muffins recipe with a picture and simple step-by-step instructions.
- 1 small Fresh shallot
- 150 g Cauliflower fresh
- 150 g Fresh broccoli
- 1 medium sized Zucchini
- 2 tbsp Rapeseed oil
- 20 g Dried tomatoes
- 4 Stems Fresh thyme
- 3 piece Eggs
- 3 tbsp Milk
- 50 g Ground almonds
- Salt and pepper
- 2 tbsp Pine nuts
- Peel the shallot and cut into fine cubes. Wash the zucchini, clean and cut into small cubes. Cut cauliflower and broccoli florets into small pieces, peel the stems and cut into small pieces. Sauté everything in a pan with oil. Season with salt and pepper , sauté over medium heat for about 8 minutes. Cut the tomatoes into small pieces and strip the thyme leaves from the stems. Add both to the vegetables.
- Preheat the oven to 180 degrees (fan oven 160 degrees). Finely grate the Parmesan. Put the eggs, milk, almonds and Parmesan in a bowl, season with salt and pepper and whisk. Add the egg and almond milk to the vegetables and stir in. Distribute in 6 silicone muffin molds, sprinkle with the pine nuts and bake in the hot oven on a grid on the middle rack for 30 minutes.
- Take the vegetable muffins out of the oven, let them cool for about 5 minutes in the molds on the grid. Take the vegetable muffins out of the molds. I also had tomato salad.
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