Skip to main content
Σνακ

Vegetable Muffins with Yogurt

Preparation Time: 25 minutes

Baking Time: 30 minutes

Waiting Time: -

Servings: 12

Difficulty Level: 1

Συστατικά
  • 2 small zucchinis
  • 1 small eggplant
  • 1 carrot
  • 120 g olive oil
  • 250 g strained yogurt (10% fat)
  • 2 medium eggs
  • 100 g grated regato cheese
  • 1 tsp dried oregano
  • 1 tsp salt
  • 350 g all-purpose flour
  • 20 g baking powder
Παρασκευή
  • Preheat Oven: Preheat the oven to 170°C (340°F) with fan.
  • Prepare Muffin Tray: Cut 12 parchment paper squares (11x11 cm) and place them in a 12-cup muffin tray.
  • Grate Vegetables: Trim the ends of the zucchinis and grate them using the coarse side of a grater. Peel and grate the eggplant and carrot the same way.
  • Sauté Vegetables: Heat a pan over medium heat, add 20 g of olive oil, the grated vegetables, and a pinch of salt. Stir with a wooden spoon and sauté for 3-4 minutes until the vegetables soften.  Remove from heat.
  • Prepare Wet Mixture: In a bowl, whisk together the yogurt, eggs, remaining olive oil, regato cheese, oregano, and salt.
  • Combine with Vegetables: Add the sautéed vegetables to the wet mixture and mix until well combined.
  • Prepare Dry Mixture: In another bowl, mix the flour and baking powder.
  • Combine Mixtures: Add the dry ingredients to the wet mixture and stir with a wooden spoon. (For best results, mix initially with the spoon and finish with your hands to fully incorporate the ingredients.)
  • Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups.
  • Bake: Place the tray in the oven and bake for 25 minutes, or until fully cooked and golden. (Check doneness by inserting a toothpick; if it comes out clean, the muffins are ready.)
  • Cool: Remove the tray from the oven and let the muffins cool on a rack.
  • Serve: Unmold the muffins and serve.