Brocolli and pepper cupcakes Recipe

Name: Brocolli and pepper cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggs; 2 tbsp yoghurt; 1 salt, pepper, thyme (on taste); 2 tbsp all-purpose flour; 2 tbsp oat meal flour; 1/2 tsp baking powder; 1 tbsp sun flower seeds; 1 tbsp grated cheese; 1/2 brocolli; 1 small sweet pepper

Servings: persons

1 eggs
2 tbsp yoghurt
1 salt, pepper, thyme (on taste)
2 tbsp all-purpose flour
2 tbsp oat meal flour
1/2 tsp baking powder
1 tbsp sun flower seeds
1 tbsp grated cheese
1/2 brocolli
1 small sweet pepper

1
Wash and chop brocolli and pepper in small sizes
2
Preheat the oven to 180 C
3
Mix the egg with spices until becomes fluffy like a cream
4
Add and incorporate the yoghurt to the eggs
5
Mix the dry ingredients : all purpose flour, oat meal flour, baking powder, sun flower seeds and incorporate them in the eggs mixture.
6
Add more yoghurt or all purpose flour if needed.
7
Add the brocolli, pepper and cheese to the resulted batter
8
Prepare and fill 3 or 4 cupcake forms with the final mixture and put them in the preheated oven until they become nicely brown.
9
Do the toothpick test before you take them out.
10
Enjoy!

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggs, 2 tbsp yoghurt, 1 salt, pepper, thyme (on taste), 2 tbsp all-purpose flour, and more.

Yes, Brocolli and pepper cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brocolli and pepper cupcakes

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