Vegetable Muffins Recipe

These irresistible vegetable muffins will quickly make saturated.

vegetable muffins, how to make healthy vegetable muffins

For 12 muffins: Nutrition facts –  One muffin contains:
  • 75 g of young potatoes, peeled and chopped.
  • 75 g zucchini, grated.
  • 200 g of onions, grated.
  • 50 ml of sunflower oil and a little bit more to lubricate the molds.
  • 75 g of red peppers, cut into cubes.
  • 200 g cheddar cheese (low-fat) salt and pepper.
  • 75 g spinach (chopped on strips) or broccoli (finely chopped).
  • 75 g of sweat canned corn (drained).
  • 200 g white flour, sifted.
  • 3 eggs
  • 165 calories.
  • 65 mg cholesterol.
  • 247 mg of sodium.
  • 8 g proteins.
  • 9 g fat (2 g of them are saturated).
  • 14 g of carbohydrates.
  • 1 g of fiber.
Preparation time: Baking Time:
30 minutes. 30 – 40 minutes.

Instructions for how to make vegetable muffins:

  1. Steam potatoes 10 – 15 minutes to soften. Puree  them and put them aside. Boil the oven at 180 ° C and lubricate 16 muffin molds.
  2. Place zucchini, onion, pepper, spinach (or broccoli) in a plate, add oil, cheese and seasoning. Add flour and then puree zucchini or potatoes.
  3. Beat the eggs, then add them to the vegetable mixture and pour into the molds. Bake for 20 – 25 minutes until the dough is raised and not roasted.
  4. Before removing them from the molds, allow the muffins to completely cool.

“Voila!” – Good appetite.



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