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🍰 Crispy Muffins with Green Vegetables

169 kcal · 30 min · 4 servings

Ingredients

• 400 g Broccoli florets
• Salt
• Vegetable oil (for the baking sheet)
• 250 g Flour
• Pepper
• 1 Pinch Nutmeg (grated)
• 1 tsp Baking powder
• 100 g Minus-L grated Emmental cheese
• 150 ml Milk
• 3 Eggs

Instructions

1. 1. Rinse the broccoli under running water.
2. 2. Boil the broccoli in salted water for about 4 minutes.
3. 3. Immediately rinse the broccoli with cold water to stop the cooking process.
4. 4. Let the broccoli drain well.
5. 5. Chop the broccoli finely.
6. 6. Preheat the oven to 180 degrees Celsius with fan setting.
7. 7. Brush the cups of the muffin tin with some oil.
8. 8. Mix the flour with half a teaspoon of salt, pepper, nutmeg, the baking powder, and the cheese.
9. 9. Whisk the milk with the eggs.
10. 10. Quickly stir the flour mixture into the milk-egg mixture until a smooth batter forms.
11. 11. Fold in the chopped broccoli.
12. 12. Fill the batter into the prepared cups.
13. 13. Bake the muffins in the preheated oven for about 25 minutes.
14. 14. Remove the muffins from the oven.
15. 15. Let them cool down slightly.
16. 16. Carefully release them from the molds.
17. 17. Let them cool completely on a rack or serve them lukewarm.

Nutrition per serving

• kcal: 169
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 17 g