Discover the easy recipe for vegetable muffins. Very simple to prepare, light and budget-friendly, this vegetarian recipe is delicious and perfect for accompanying a salad during a quick lunch.
Peel and grate the zucchini into thin slices.
In a bowl, add the flour and the cottage cheese, mix well.
Add the cornstarch and whole eggs. Then add the asparagus and carrots chopped into small pieces. Add the zucchini slices.
Pour into muffin tins. Place in a preheated oven at 180°C for about 30 minutes.
To finish: unmold onto a plate (be careful, it's quite fragile), and serve hot or cold with a salad.
0 servings
4
EN 
TH