Chilli-Oat-Muffins with Mixed Vegetables
For the muffins:
- 1-2 chilli peppers (depending on hotness and personal taste)
- 70g sun dried, oil-infused tomatoes
- 125 g mozzarella cheese
- 75ml olive oil (plus oil for the baking trays)
- 3 eggs
- 200g yoghurt (1.5% fat)
- 1 pack of frozen basil
- 150 g rolled oats
- 150g flour
- 1 pack of baking powder
- 1 tsp salt
- freshly ground black pepper
- ½ savoy cabbage
- 250 g pumpkin (weigh once peeled & cored)
- 150 ml vegetable stock
Preheat the oven at 200 °C. Thoroughly grease a 12-muffin baking tray. Wash the chilli peppers, clean and core them and chop them up into small pieces. Drain the tomatoes and the mozzarella cheese and cut them into small pieces. Thoroughly mix the oil with the eggs and yoghurt. Add the chilli peppers, tomatoes, mozzarella cheese and basil and fold them into the mixture.
Combine the oats, flour, baking powder, salt and pepper and mix them into the dough. Distribute the dough into the muffin moulds. Bake the muffins (center of hot air oven, 180°C) for about 25 minutes.
In the meantime prepare the vegetables and wash the savoy cabbage, clean it and cut it into thin strips. Slice the pumpkin first, then cut it into strips as well. Put the vegetables with the stock into a pot, bring to a boil and let it simmer with a closed lid for 10-15 minutes. Serve together with the muffins.