I recently made these muffins for a corporate presentation on healthy eating aimed at busy working people who care about the way the look and feel. I hadn’t made them before so it was a bit of gamble - but a gamble with a great ending. I couldn’t believe how quick and easy they were to make, how delicious they tasted, all the while being bursting full of nutrients.
I find this a really great combination of vegetables for the filling but you can easily adjust them to suit your taste.
Mini Egg Muffins
Serves: makes 12 Preparation & Cooking time: 10-15 minutes
ingredients:
1 ½ cups of liquid egg whites
2 whole eggs
1/3 small tub lite cream cheese
175 gms red pepper strips (‘roasted’ from a jar is good)
½ cup mushrooms, chopped
3 spring onions, finely chopped
½ cup parsley finely chopped
Approx. ½ can corn kernels drained and rinsed
½ packet Coles grated carrot
Baby Roma tomatoes cut in half
Sun dried tomatoes chopped – to taste
Any other vegetables you like – cubes of cooked pumpkin would be nice
Small amount of grated Parmesan or other tasty cheese
Method:
Set oven at 190C. Using your Magic Bullet or blender, blend eggs, egg whites and cream cheese. Transfer egg mix to a pouring jug. Place all chopped ingredients except the cheese, into a medium mixing bowl and season with salt and pepper.
Lightly spray a large 12 muffin baking tray with oil. Place a spoonful of the savoury mix into each individual muffin compartment, then pour egg mi until covered. Top each with a little grated Parmesan cheese. Bake for 12-15mins until egg mixture has set. Let cool a little before removing from tray.
Note: fill each compartment only ¾ full so they don’t overflow during the cooking process.
Can be eaten hot or cold
Warm up in microwave for 15-20mins
Refrigerate up to 3-4 days in an airtight container
Can be frozen up to 1-2 months