12-14 servings; 10 min preparation; 40 min cooking time.
An easy way to include more veggies in your diet. Those muffins are light and super healthy as they don’t include any flour or additional fat. Even the day after they are so yummy, so I took them to work in a lunch-box.
I love simple and clean recipes that are super easy to execute. The good thing is that, if you don’t like some of the ingredients, you can just replace it with a different one or just leave it out.
- 100 g mushrooms, chopped
- 100 g black olives, chopped
- 100 g cherry tomatoes or sun-dried tomatoes, chopped
- 100 g mozzarella, chopped
- 100 g endive or spinach, chopped
- 5 eggs
- 100 ml cream
- 1/2 tsp white pepper
- 1/2 tsp ground mustard seeds
- 1/2 tsp ground cumin
- 1/2 tsp paprika powder
- 1/2 tsp salt
- 30 g Gouda cheese, shredded
Preheat the oven to 200 degrees C/400 degrees F.
Chop all vegetables in small pieces. Chop the mozzarella as well. Transfer everything to a bowl. Add the chopped endive or spinach and mix well.
Transfer and divide the mixture between the muffin forms. Fill in 2/3 of the forms as you leave space for the egg mixture.
In another bowl or measuring cup, beat the eggs and cream together. Add all seasonings and beat again. Divide the egg mixture between the muffin forms. Put shredded Gouda cheese on top of each muffin.
Transfer to the preheated oven and bake for 35 to 40 min. Do not open the oven door before the muffins are ready. When ready, switch off the oven and leave them with a door closed until they cooled down a little. Enjoy!