About the Recipe
(Recipe from “Pinch of Nom”)
These muffins are perfect to make in advance for a packed lunch or a picnic, and the base is so versatile. Here are three classic ways – each filling variation makes four muffins – but you can really add any vegetables you like.
Ingredients
THE BASIC MIX
Low-calorie cooking spray
12 medium eggs
Sea salt & freshly ground black pepper
GARLIC MUSHROOM
6 button mushrooms, sliced
2 garlic cloves, chopped
Good pinch of chopped fresh parsley
SPINACH, RED PEPPER & PAPRIKA
handful of spinach, chopped
half red pepper, thinly sliced
1 teaspoon smoked sweet paprika
BROCCOLI, RED ONION & BLACK PEPPER
Handful of cooked broccoli, chopped
½ red onion, thinly sliced
Freshly ground black pepper
Preparation
Step 1
Preheat the oven to 180°C (fan 160°C/gas mark 4) and spray a twelve-hole muffin tray with some low-calorie cooking spray.
Whisk the eggs well with some salt and pepper in a bowl and set aside.
Step 2
To make the garlic mushroom muffins, spray a small frying pan with some low-calorie cooking spray, place over a medium heat, then add the sliced mushrooms and garlic and cook for 4 minutes until the mushrooms are soft and any moisture from the mushrooms has evaporated. Divide the mushrooms and garlic equally between four of the muffin holes
Step 3
To make spinach, red pepper and paprika muffins, divide the chopped spinach between four of the muffin holes. Sprinkle them with a little sea salt. Place the sliced red pepper on top of the spinach.
Step 4
To make the broccoli, red onion and black pepper muffins, divide the cooked chopped broccoli and sliced red onion between the remaining muffin holes.
Step 5
Pour the egg mix into each of the muffin cups. Top the mushroom muffins with some chopped parsley, the spinach ones with paprika and the broccoli ones with some pepper.
Step 6
Bake the muffins in the oven for 20 minutes. Serve hot or cold.