Summer Vegetable Muffins

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Summer Vegetable Muffins

Summer Vegetable Muffins

Summer Vegetable Muffins
Summer Vegetable Muffins

Number of rooms

250 g flour

1 sachet of yeast

2 eggs

20 cl of milk

300 g summer vegetables (peppers, courgettes and aubergines)

70 g Parmesan cheese

3 basil leaves

1 drizzle of olive oil

1 pinch of salt

1 pinch of pepper

Preparation: 20 min
Cooking time: 25 min
Step 1
Peel and cut the vegetables into small pieces. Brown them in olive oil, then pour them on absorbent paper to drain and let them cool.
Step 2
Mix the flour and yeast in a bowl.
Step 3
In another container, beat the eggs with the milk, salt and pepper.
Step 4
Stir the liquid preparation of the second bowl into the yeast flour mixture quickly, without mixing too much, it doesn't matter if there are a few lumps left.
Step 5
A little something extra: let this preparation rest for 30 minutes in the refrigerator.
Step 6
Stir in the basil at will, vegetables and parmesan cheese, place in small muffin cups, 25 min at 180°C.
I add my grain of salt

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