EGGY MUFFINS By Debbie Dickinson
I’ve recently trained as a Tesco Community Cook with Healthy Living Centre Dartford and am really enjoying teaching cookery sessions online. I am especially passionate about reducing food waste and thought I would share one of my favourite, easy recipes that was included in the course.
What to do: Preheat your oven to 150°C Fan/300° F /Gas 4.
You will see my adaptation of the recipe uses just one slice of bread and tiny amounts of other things – it’s a really healthy snack and perfect for using up whatever you have in the fridge! I’ve also made these, sweetened with a little sugar, using chopped apple and frozen raspberries. As always, scale up the recipe as you need – this 1 egg mix will make 3 or 4 muffins.
Chop the vegetables into quite small pieces. Gently cook them in a pan, with a little oil, until softened slightly. Leave to cool for a few minutes.
What you need: 1 Egg 50g Bread (crusts and stale bread are perfectly fine for this dish) 25ml Milk 15g Hard Cheese 60g Mediterranean Vegetables – I used 1 Mushroom, ½ Spring Onion, small piece of Red/ Yellow Pepper, 2 florets Broccoli, 2cm chunk of Courgette and 1 Tbsp. frozen Peas. Small bunch Parsley
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Beat the Egg in a large bowl and mix in the Milk and Cheese. Tear the bread into small pieces and add to the eggy mix. Stir to ensure the bread is all mixed in well. Leave to let the bread absorb all the liquid.
Tip the vegetables into the bread/egg mix and stir to combine well. Season with Salt, Pepper and the chopped Parsley. Spoon into muffin cases (or use 15cm squares of baking paper pushed into the holes of a cupcake tin). These won’t rise like cupcakes, so fill to the size of muffins you’d like. Bake in the oven for 15-20 minutes until cooked and the tops are golden. Delicious eaten warm or leave in the tray for 5 minutes then transfer to a wire rack to cool completely. Enjoy!!
