Savoury muffins with vegetables

Everyone loves savoury muffins. They’re perfect if you don’t want to waste half a carrot, a handful of beet tops or that piece of pumpkin left in the fridge.

Ingredients for 9 muffins

150 gr of 00 flour

100 g of fresh cheese

200 gr of mixed vegetables (carrots, pumpkin, beet tops, broccoli, potatoes)

30 g of grated Parmesan cheese

Half a bag of baking powder

120 ml of milk

1 egg

Extra virgin olive oil

A little bit of butter (to grease the moulds)







Peel and clean carrots, broccoli, pumpkin and potatoes; cut them in chunks and steam until tender. Clean the beet tops and cook them over low heat in a little water.
Preheat the oven to 180º.
In a big bowl, mix the egg, milk and oil. In another bowl blend the flour, baking powder, Parmesan cheese, salt and pepper. Combine the mixtures and blend carefully. Add the chopped vegetables, beet tops and diced fresh cheese. Mix until the vegetables are well combined. Grease and cover with flour the moulds for muffins; fill the moulds 2/3 full with the mixture prepared. Put in the oven and cook for about 20 minutes and take the out when they are golden brown. Allow the muffins to cool before serving.





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