For a low-calorie aperitif with friends, enjoy these sublime vegetable muffins. They are divinely good. You will love the perfect combination of ingredients in this recipe. These savory muffins are simply irresistible. I’ll wait for you in the kitchen to prepare them.
Preparation: 20 minutes
Cooking: 25 minutes
Servings: 6 (85 Kcal per muffin)
ingredients
1 carrot
1 courgette
1 egg
20 g butter
1 teaspoon vegetable oil
3 tablespoons flour
4 tablespoons water
20 g grated cheese
Oregano
Spring onions
½ onion
Salt
1 clove of garlic
Preparation
How to make vegetable muffins?
Wash the courgettes, remove the ends and cut them into cubes.
Peel the carrot, rinse it and also cut it into cubes.
Peel and chop the onion and garlic.
Heat the butter and a drizzle of oil in a non-stick pan.
Brown the onion.
Season with salt, then add the carrot and courgettes.
Cook covered for 10 minutes.
Transfer everything into a bowl.
Add the chopped onions.
Preheat the oven to 180°C.
Beat the eggs in another bowl.
Add the oil, then the flour.
Whisk everything well.
Pour in the water and mix.
Season with garlic and oregano.
Add the vegetables, mix well.
Oil the recesses of the muffin tin.
Pour in a spoonful of the mixture and sprinkle with grated parmesan.
Cover with more dough.
Cook the vegetable muffins for 15 minutes.