VEGETABLE-PUFF-PASTRY-MUFFINS
Very easy and quick to make muffin. Whenever I brought this to a party I was asked for the recipe so I think there are a lot of people who actually like this type of muffin very much. You can prepare this recipe with all kinds of fillings (vegetables, fish and meat as well). Just try them out and find the one you like best.
Provided by Lalaloula
Categories Lunch/Snacks
Time 55m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C; grease your muffin pan.
- Cook the mixed vegetables until just tender.
- In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
- Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
- Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
- Bake for 30-35 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kng Khan
[email protected]I wouldn't recommend this recipe. The muffins were dry and bland.
Sphelo Sphe
[email protected]These muffins were okay, but I've had better. I think I'll try a different recipe next time.
Nabayemba Juliet
[email protected]Overall, these muffins were a good starting point. With a few tweaks, I think I can make them even better.
Tee Gee
[email protected]The muffins were a bit too oily for my taste. I think I'll drain the vegetables better next time.
siam ali
[email protected]The pastry was too thick for my taste. I think I'll roll it out thinner next time.
PATHAN GAMING 47
[email protected]The muffins were a bit bland. I think I'll add some more herbs and spices next time.
Chanel Hartwell
[email protected]These muffins were a little too dry for my taste. I think I'll add some extra milk or yogurt next time.
iker king123
[email protected]I used a variety of cheeses in the filling. It made the muffins extra cheesy and delicious.
Yesuf Ahmed siraj
[email protected]I added some chopped bacon to the vegetable filling. It gave the muffins a nice smoky flavor.
Khuma Dc
[email protected]I'm allergic to gluten, so I used a gluten-free puff pastry. The muffins still turned out great!
Nana Barbaqadze
[email protected]These muffins are perfect for a quick and easy breakfast or lunch. They're also great for packing in a lunchbox.
Mereyem Legas
[email protected]I love that these muffins can be made ahead of time and frozen. It's so convenient to have a healthy snack on hand.
Pawan Yadav
[email protected]These muffins were a great way to use up leftover vegetables. They were also a delicious and healthy snack.
Musambo Savio
[email protected]These muffins were easy to make and they turned out perfectly. I will definitely be making them again.
sherifatu alhassan
[email protected]I made these muffins for a potluck and they were a big hit. Everyone raved about how delicious they were.
zartory amichy
[email protected]These muffins were a great way to get my kids to eat their vegetables. They loved the flaky pastry and the colorful vegetables inside.
Faizan Azmi
[email protected]I'm not a big fan of vegetables, but these muffins were delicious! The pastry was flaky and the vegetables were perfectly seasoned.
Cr Cr7
[email protected]These were so easy to make and they turned out so well! I used a variety of vegetables that I had on hand and they all worked great.
Carol Clark
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Juman Hossain
[email protected]These vegetable puff pastry muffins were a hit with my family! The flaky pastry and the savory vegetable filling were a perfect combination. I will definitely be making these again.