Pea & Sweetcorn Egg Muffins With Braun Multiquick Blender
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 medium eggs
- 50g grated cheese
- 1 tbsp flour
- 100g frozen peas and corn
- 1 tbsp chopped chives
Method
- Preheat the oven to 180c.
- Crack the eggs into the beaker. Add the flour and use whisk attachment on the blender to whisk the ingredients together.
- Line a muffin tin with six muffin cases. Divide the frozen peas and corn between the muffins cases, followed by the grated cheese.
- Finally pour in the whisked eggs and then bake in the oven for 20 minutes.
- These muffins can be kept covered in the fridge for up to 3 days. They can also be frozen and defrosted in the fridge overnight.