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🍰 Savory Vegetable Cupcakes
346 kcal · 30 min · 4 servings
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Ingredients
- Zucchini 1 pc.
- Vine tomatoes 1 pc.
- Corn from the can 150 g
- Spiro whole wheat flour, Type 1050 200 g
- Baking powder 1 tsp
- Herbs of Provence, dried 1 tsp
- Pepper, black ground pinch
- Salt pinch
- Yogurt, plain 100 g
- Eggs 1 pc.
- Sunflower oil 3 tbsp
- Avocado 1 pc.
- Cream cheese, plain 100 g
- Sunflower seeds 4 tbsp
Instructions
- 1. Preheat the oven to 200 °C (convection). Wash the zucchini, trim the ends and dice it. Wash the tomatoes, halve them, remove the seeds and dice them as well. Drain the corn in a sieve.
- 2. Mix the flour with baking powder, herbs of Provence, pepper and salt in a bowl. Add yogurt, egg and oil and stir everything into a smooth dough. Fold in the zucchini, tomatoes and corn into the dough.
- 3. Distribute the dough evenly into a greased muffin tin and bake it in the oven for about 25 minutes. Remove the tin and let the muffins cool.
- 4. Cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Mash it finely in a bowl and mix it with cream cheese. Mix in the sunflower seeds and season the mixture with salt and pepper.
- 5. Distribute the avocado cream on the vegetable muffins and serve the savory vegetable cupcakes. Enjoy your meal!
Nutrition per serving
- kcal: 346
- Protein: 12 g · Fett/Fat: 21 g · Carbs: 32 g