These Savoury vegetable muffins are delicious and full of flavour. They are so handy; perfect for either a healthy snack or a quick dinner with some salad. Are you ready to get cooking?!
These pretty savoury muffins require only 6 ingredients, muffin cups or a tin and 20 minutes so you have no excuses not to make them 😉
The ingredients couldn’t be healthier: eggs, carrots, pumpkin, kale and a bit of feta cheese. These Savoury muffins have made me think about other savoury combinations that I’ll try soon, do you have any ideas? The great thing about this recipe is that it’s so versatile. You can use whatever ingredients you have at home so why not try some other combinations and let me know how it turns out.
The roasted vegetables and the sprinkle of cheese make the muffins even tastier. Add these muffins to your next menu, as part of your breakfast, as a healthy snack, or as a beautiful canapé.
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These Savoury vegetable muffins are a delicious and flavourful bite. Make this healthy snack in 20'
- 1 cup kale, finely chopped
- 1 1/2 cups of roasted pumpkin, in 5x5mm cubes
- 1/3 cup of roasted carrots, in 5x5mm cubes
- 2 Tbsp of any type of milk
- 4 organic eggs
- 1/2 cup ricotta cheese
- 2 tsp dried herbes de provence
Preheat your oven to 180°C.
In a bowl beat the eggs with the milk.
Place 3 cubes of roasted pumpkin and 1 or 2 cubes of carrots in each muffin cup. Pour in the beaten eggs until it is approx 1cm below the edge of the muffin container.
Wash and drain the kale and then massage it with some oil.
Add 1 tsp of cheese in each muffin, add a piece of kale on top. Sprinkle the muffins with some herbes de provence and ground pepper to taste.
Bake at 180º for 20' or until golden brown and fully cooked through. Can be kept refrigerated up to 4 days.