Vegetable muffins

Name: Vegetable muffins
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 muffins
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 500 g mix pain et pâtisserie; 8 g de levure (1 sachet contenu dans le paquet de mix pain et pâtisserie); 20 g de substitut d’œuf; 1 pincée de sel; 120 g de carotte; 120 g de courgette; 120 g de tomate; 65 ml d’huile d’olive; 50 g de Magic Mix; 200 g de coulis de tomate; 40 ml d’eau; Basilic

Prep 15 min · cooking 50 min
16 muffins

175.8kcal
0.8 gof protein
28 mgphenylalanine
42.2 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

500 g Bread and Pastry Mix
8 g yeast (1 sachet included in the pack of Bread and Pastry Mix)
20 g egg substitute
1 pinch of salt
120 g carrot
120 g courgette
120 g tomato
65 ml olive oil
50 g Magic Mix
200 g tomato coulis
40 ml water
Basil

Method

In a mixing bowl, mix the Bread and Pastry Mix with the sachet of yeast and the Magic Mix. Add the basil.
Preheat the oven to 180 °C. Cut the courgettes, carrots and tomatoes into small pieces.
In a blender, mix the olive oil, tomato coulis, egg substitute (already diluted) and water.
Mix all the ingredients together. If needed, add a little water to get the right consistency.
Line muffin tins with paper cases. Pour in the batter and bake for 50 minutes.

Made with