Savoury Mini-Muffins

We’ve made these a couple of times as a starter. They look and taste great. They also have the advantage that they’re gluten free as they lack wheat. In both recipes the vegetables and eggs provide the bulk. Each recipe makes 12 mini-muffins, which is convenient as mini-muffin trays usually hold 24. If you don’t have a mini-muffin tray then you can use a standard size muffin tray, but use less mixture for each muffin thus making really small ones.

Leek Mini-Muffins
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Ingredients
  1. 1 1/2 leeks, chopped into rounds
  2. 15 grams butter
  3. 80 grams mozzarella cheese, grated
  4. 50 grams tasty yellow cheese, grated
  5. 2 eggs
  6. 1/2 small punnet of sour cream
  7. 1-2 tablespoons fresh thyme leaves, chopped
  8. Pinch ground nutmeg
  9. Salt + pepper
Instructions
  1. Preheat oven to 180º C
  2. Sauté the leeks in the butter over low heat.
  3. Mix cheeses, eggs, sour cream, thyme, nutmeg, salt and pepper in a bowl with the leeks
  4. Spoon the mixture into a tray for 12 mini-muffins
  5. Bake on 180º C until solid and golden (about 30 min)
Balagan Recipes http://balaganrecipes.info/
Orange Mini-Muffins
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Ingredients
  1. 225 grams orange vegetables (carrot, sweet potato, pumpkin), grated
  2. 80 grams mozzarella cheese, grated
  3. 50 grams tasty yellow cheese, grated
  4. 15 grams Roquefort cheese, grated
  5. 3 eggs
  6. 2 cloves garlic, minced
  7. 2 tablespoons oil
  8. 1-2 tablespoons fresh basil leaves, chopped
  9. 1 teaspoon ground coriander
  10. Salt + pepper
Instructions
  1. Preheat oven to 180º C
  2. Mix all ingredients in a bowl
  3. Spoon the mixture into a tray for 12 mini-muffins
  4. Bake on 180º C until solid and golden (about 30 min)
Balagan Recipes http://balaganrecipes.info/

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