Summer Vegetable Muffins

First defrost the vegetables. Melt butter in a pan and warm the vegetables in it.

Let them cool down a bit. Stir in cream cheese and yolk (the vegetables must no longer be too hot, otherwise the yolk will set) and season with salt and pepper.

Beat egg whites with a pinch of salt until stiff. Fold into the vegetable mixture.

Line a muffin tray with paper cups or grease.

Pour in the vegetable mixture and bake the summer vegetable muffins at 160 °C for about 20 minutes.

Preparation Tip:

Summer vegetable muffins can also be baked with fresh vegetables. Blanch harder vegetables beforehand.

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