Mixed Veggie Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
12
- For the muffins
- 1.333 cups potatoes (peeled and chopped)
- 3 Tbsps Oil
- 2 Tomatoes (quartered, deseeded and chopped)
- 2 cups small button Mushroom (cleaned and chopped)
- 2 scallions (cut into rings)
- 1 clove garlic cloves
- 2 Tbsps Basil (finely chopped)
- ⅔ cup cooked ham (chopped)
- 2 eggs
- ⅞ cup cream (30 % fat content)
- 2 Tbsps breadcrumbs
- 1 cup Emmentaler cheese (grated)
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Cook the potatoes in boiling, salted water for about 10 minutes, then drain.
3.
Heat 1 tbsp oil in a frying pan and sweat the mushrooms and spring onions for about 3 minutes. Press the garlic into the pan and fry briefly, then remove the pan from the heat. Stir the basil, ham and potatoes into the mushrooms and season with salt and pepper.
4.
Whisk the eggs and cream and season with salt and pepper.
5.
Oil the muffin tin and sprinkle the base of each hole with breadcrumbs.
6.
Divide the vegetable mixture between the holes in the muffin tin, press in lightly, pour the egg and cream mixture over and sprinkle with grated cheese. Bake for about 25 minutes. Take out and serve immediately with croquettes and yoghurt dip.
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