Vegetable muffins
These little muffins are a great side dish for all kinds of (vegetable) purees and are easily lubricated by all kinds of sauces, especially cheese sauces.
Ingredients
- 250 g plain flour
- 1 tsp salt
- generous knob of butter
- 2 tsp baking powder
- 50 g cold butter, chopped
- 2 eggs, lightly beaten
- 180 g Greek yogurt
- ca. 150 g very finely chopped vegetables (for example carrot, courgette, celery)
Method
- Preheat oven to 200 °C. Grease well a muffin tray (12 small forms) and set aside. Mix flour, salt, baking powder and butter cubes, work into some crumb-like consistency. Add beaten eggs and yogurt, mix well to obtain a smooth pastry. Fold in vegetable cubes of your choice, mix. Distribute in the greased muffin tin and bake for 20-25 minutes. The muffins keep for a couple of days, any (unlikely) surplus can be frozen.