Yoghurt muffins, vegetables & herbs
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2 rates
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
Equipment
muffin moulds
6 people
80 g of wheat flour
1 sachet of baking powder (11 g)
1 pinch of salt
30 g of softened butter
125 g of natural yoghurt
2 beaten eggs
50 g of courgette
50 g of carrot
1 shallot
1.5 tsp of herbes de Provence
Associated products
Tips
These vegetable muffins can be accompanied by a soup or salad.
RECIPE STEPS
1
Preheat your oven to 180°C.
Vigorously mix the flour, yeast, salt and butter with a fork.
Place to one side.
- 80 g of wheat flour
- 1 sachet of baking powder (11 g)
- 1 pinch of salt
- 30 g of softened butter
2
Peel and dice the courgette.
Peel and slice the carrot.
Mince the shallot.
- 50 g of courgette
- 50 g of carrot
- 1 shallot
3
Place the yoghurt, eggs, vegetables, and the herbes de Provence into the glass jug.
Add in the dry mix (flour, yeast, salt and butter) you placed to one side.
Mix using the programme.
- 125 g of natural yoghurt
- 2 beaten eggs
- 50 g of courgette
- 50 g of carrot
- 1.5 tsp of herbes de Provence
- 80 g of wheat flour
- 1 sachet of baking powder (11 g)
- 1 pinch of salt
- 30 g of softened butter
4
Divide the mixture evenly into silicone muffin moulds or buttered moulds and bake for 30 minutes.
5
Serve with a salad.
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