VEGETABLE MUFFIN RECIPES RECIPES

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EGG AND VEGETABLE MUFFINS RECIPE | EATINGWELL



Egg and Vegetable Muffins Recipe | EatingWell image

Bulgur adds fiber and protein to these egg muffins, made with zucchini, tomato and feta cheese.

Provided by Diabetic Living Magazine

Categories     Diabetic Muffin Recipes

Total Time 55 minutes

Number Of Ingredients 11

Nonstick cooking spray
? cup water
? cup bulgur
¾ cup chopped zucchini
¼ cup chopped onion
1 tablespoon olive oil
1 small tomato, cored, seeded and chopped (1/3 cup)
2 ounces reduced-fat feta cheese, crumbled (1/2 cup)
2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
2 teaspoons snipped fresh oregano and/or rosemary
? teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.
  • In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.
  • In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.
  • Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.

Nutrition Facts : Calories 116.7 calories, CarbohydrateContent 9.5 g, CholesterolContent 2.8 mg, FatContent 4.2 g, FiberContent 2 g, ProteinContent 11.3 g, SaturatedFatContent 1.3 g, SodiumContent 294.3 mg, SugarContent 2.5 g

ROASTED VEGETABLE MUFFINS RECIPE - FOOD.COM



Roasted Vegetable Muffins Recipe - Food.com image

Make and share this Roasted Vegetable Muffins recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 muffins

Number Of Ingredients 11

2 cups self-raising flour
1 cup grated cheddar cheese
2 cups roasted vegetables, diced 2cm (a mixture of pumpkin, kumara, parsnip, red capsicum, onions, start with more than 2 cups to allow fo)
1/4 cup light olive oil (such as grapeseed) or 1/4 cup other lightly flavored oil (such as grapeseed)
1/4 cup aioli
1 teaspoon salt
fresh ground black pepper
2 eggs
1 cup milk
butter, for greasing
3 tablespoons pumpkin seeds

Steps:

  • Preheat the oven to 180°C fan bake.
  • In a large bowl mix the flour and cheese then add the vegetables and mix gently.
  • In a separate bowl beat the rest of the ingredients except the pumpkin seeds.
  • Add to the dry ingredients and mix carefully to just combine.
  • Butter a muffin tin (for 6 large muffins or 12 medium) and fill with the mixture.
  • Sprinkle the tops with seeds and bake for 20 minutes for 6 large, or 15 minutes for 12 medium muffins, until golden.
  • Cool in the tin.
  • Serve with butter or pesto.

Nutrition Facts : Calories 188.4, FatContent 10.4, SaturatedFatContent 3.5, CholesterolContent 48, SodiumContent 539, CarbohydrateContent 17, FiberContent 0.7, SugarContent 0.2, ProteinContent 6.7

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