Tastes particularly good with strong wholemeal bread, the fiber of which soaks up the aromatic vegetable juice
© W & B / Meike Bergmann
Ingredients for 8 muffins:
100 g old bread, preferably whole grain
350 g vegetable scraps (raw or cooked)
1 onion, 1 clove of garlic
1 tbsp rapeseed oil
Marjoram and thyme, dried
4 eggs, 200 ml low-fat milk
1 teaspoon of granulated broth
Salt, pepper, nutmeg
50 g parmesan cheese
Also: 8 larger muffin tins, oil for the tins
Cut bread, raw and cooked vegetables separately into small cubes. Peel and chop the onion and garlic and sauté briefly in hot oil. Add raw vegetables. Cook over medium heat, stirring constantly, until tender. Pour in some water if necessary.
Season with herbs, add to the already cooked vegetables and bread. Mix with eggs, milk and broth, season well with salt, pepper and nutmeg.
Preheat the oven to 180 degrees (top / bottom heat) and pour the mixture into greased molds, press down with a spoon. Coarsely grate the parmesan, sprinkle with the muffins and cook in the oven for about 30 minutes.
about 20 minutes plus 30 minutes of baking time
Per muffin approx:
131 kcal (= 548 kJ), 9 g protein, 7 g fat, 9 g carbohydrates, 3 g fibernutrition