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