Sunday, January 11, 2015

Veggie and gluten-free muffins coming up.


Hi, hi, good afternoon / evening. I am definitely in a a savory muffins wave. And why? Because they are the best to clear out my fridge and pantry. Also because they result very well with children and I am quite happy to have a fesat with 2 muffins and a portion of fresh salad.

These muffins came from an urge of using certain ingredients that will go off soon, so just use your imagination and create different combinations and healthy meals.

I must say this is a vegetarian and gluen-free suggestion also.

Ingredients (6 muffins):

- 3 medium eggs

-3tbsp Plain yogurt

- ½ mozzarella ball
- ½ leek

-1 Small carrot

- 4 button mushrooms (or paris)

- A few leaves of spinach

- 6 thin slices (very thin) Eggplant

- Salt, pepper and chopped parsley or coriander to taste


Preparation:

Preheat the oven to 180ºC.
Chop the leeks.
Slice the mushrooms and carrots.
In a frying pan with a drizzle of olive oil sauté the leeks for 1 minute, add the carrots and cook for 2 minutes, then add the mushrooms and cook for another 2 minutes. Season with salt and pepper. Set aside.
Slice the eggplant, if possible using a mandoline or a peeler (large blade).

Mix the eggs. yogurt and parsley or coriander.
Place each eggplant slice in each case of a muffin tray. tray

Add to the mixture forms of leeks, carrots and mushrooms, spinach leaves and fill with the mixture of eggs and yogurt.
Season again with salt and pepper.
Place in each case some mozzarella cheese on top and bake for 15minutes or until cooked.
For kids maybe 1 or 2 of these muffins is sufficient for a lunch or dinner, but for adults my suggestion is to have 1 or 2 muffins with a fresh salad (lettuce, rocket, tomato, cucumber, pumpkin seeds or sesame, quinoa or couscous).
Now use your imagination for more combinations.

1 comment:

Clauds Home said...

Magnifica partilha!
Gostei muito desta receita. Parabéns.
Bom domingo!
Beijinho
Cláudia