Such snack muffins instantly attract the eyes on any table. Why carrots and broccoli? Yes, because it is simply impossible to resist such a colorful combination! So that they do not fall apart when removed from the mold, I use beautiful paper baskets.
Ingredients
- Carrots - 100 g
- Broccoli - 100 g
- Chicken eggs - 3 pieces
- Cheddar Cheese - 40 g
- Milk - 1 art.l.
- Breadcrumbs - 1 tbsp.l.
- Ground black pepper - 1 pinch
- Salt - 0.5 tsp.
Step-by-step cooking recipe
Disassemble the broccoli into small inflorescences and boil in boiling water for 2-3 minutes.
Finely chop the carrots or grate them on a coarse grater.
Whisk eggs with salt, pepper and milk.
Fill the molds with vegetables, pour egg mass on top and sprinkle with grated cheese and breadcrumbs.
Bake muffins for 25-30 minutes at 180 degrees.
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