Savory Vegetable Breakfast Muffins Food

SAVORY VEGETABLE BREAKFAST MUFFINS

Steps:

• If you plan to bake these with your kids, check !here to see how I baked these with Little A.
• Preheat the oven at 350 degrees F and grease the muffin tray. This will yield you either 8 regular sized muffins or 16 mini muffins. I used a mini muffin tray.
• In a mixing bowl, add semolina, yogurt, carrots, peas, spinach, green chillies, ginger garlic paste, black pepper, italian seasoning,salt, baking powder and oil. Add water and fold the batter in. At this point, you could taste the paste to make sure the ginger garlic and salt is as per your taste.
• Grease the muffin pan with oil or use greased silicon muffin molds.
• Pour in the batter to the the top.
• Sprinkle some grated cottage cheese or you can skip this step completely.
• Bake them for about 20-25 minutes at 350 degrees F until a toothpick comes clean from the center of the muffin. Allow them to cool and serve it with our Avocado Cilantro Sauce
• Prepare the batter following step 3 from above.
• Pour the batter into your egg bites mold and cover the lid. The vent doesn't matter here.
• Pour 1 cup of hot water in the inner pot and turn on the Steam function and allow the egg bites to steam for about 10-12 minutes.
• Open the lid, allow the mold to cool down a little before you open it.
• Enjoy the egg bites with our Avocado Cilantro Sauce.

SAVOURY PICNIC MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
• Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.