Cheesy egg puffs: an incredible and light savory muffin
Try out this incredible and light savory muffin preparation that is an absolute ‘breakfast on the go’! Just bake a couple of these to enjoy a hassle free yet nutritious morning meal every day without compromising on the taste.
Keeping the basic recipe same you may alter the vegetable mix as per your preference. Though, not too cheesy in taste these cheesy egg puffs are high on proteins owing to the ‘cheese’ factor and eggs.
So, enjoy a ‘complete breakfast’ on the move without dealing with morning time crunch every day with this delicious cheesy egg puffs!
Instructions
Preheat the oven to 225 degrees C and prepare the muffin moulds or muffin tray by lightly greasing or spraying it with vegetable oil. In a pan heat butter until it melts.
Preheat the oven to 225 degrees C and prepare the muffin moulds or muffin tray by lightly greasing or spraying it with vegetable oil. In a pan heat butter until it melts.
Add mushroom slices, chopped spring onions, spinach leaves and sauté for 5 to 6 minutes or until the vegetables are tender.
Add mushroom slices, chopped spring onions, spinach leaves and sauté for 5 to 6 minutes or until the vegetables are tender.
Remove from heat and keep aside. In another bowl, add flour, baking powder, salt and mix everything until well combined. Break the eggs carefully in to the flour mixture and add both the cheese to it. Add the melted butter to the egg mix and whisk everything until the mixture is well combined.
Remove from heat and keep aside. In another bowl, add flour, baking powder, salt and mix everything until well combined. Break the eggs carefully in to the flour mixture and add both the cheese to it. Add the melted butter to the egg mix and whisk everything until the mixture is well combined.
Mix the egg mixture with the flour mixture until the batter is smooth in consistency. Add the cooked vegetable mixture to the muffin batter and whisk everything well. Pour the batter in to the prepared muffin moulds and fill them up till 3/4th of the mould capacity. Bake the muffins at 200 degree C or until the muffins are cooked at the center. Serve and enjoy!
Mix the egg mixture with the flour mixture until the batter is smooth in consistency. Add the cooked vegetable mixture to the muffin batter and whisk everything well. Pour the batter in to the prepared muffin moulds and fill them up till 3/4th of the mould capacity. Bake the muffins at 200 degree C or until the muffins are cooked at the center. Serve and enjoy!
Tips
Alternatively, you may line the muffin moulds with paper liners and pour the batter in to the liner as well. You may also use an electric blender to blend the ingredients instead of using a ladle or a spatula. Move your hand or gadget blade in one direction only while mixing the ingredients. Make sure there are no egg shells present along with the broken eggs. If required, you may use low fat milk instead of full fat milk. Do not over mix the muffin batter.
Nutritional information (per serving): 147 Calories, 8.5g Total fat (4.2g Saturated fat, 0.9g Polyunsaturated fat, 2.6g Monounsaturated fat), 138mg Cholesterol, 347.3mg Sodium, 220.7mg Potassium, 8.8g Total carbohydrates (1g Dietary fiber, 1.4g Sugars), 9.4g Protein
