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["While you prepare the veggies (step below), preheat the oven to 390 F / 200 C.
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line a muffin pan with muffin cups, or line them with baking paper.", "Thinly slice the onion and break the broccoli into florets, and wash before using. If using frozen, just thaw them by directly steaming them for a short time. If using fresh, steam them for 10 minutes, until quite soft.
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Add the tablespoon of oil to a pan and cook the onion, along with a good pinch of salt, until soft, adding a bit of water when the oil dries out too much. This will take about 8-10 minutes, so you can have the broccoli and onion ready at the same time. Add most of the broccoli into the pan, reserving some florets.", "Separate the yolks from the whites. To the bowl with the yolks, add the grated cheese, the pesto, A grating of nutmeg, and mix. Salt and a good pinch of pepper. Whisk well with an electric beater. The oil in the pesto will cause the eggs to fluff up, like in mayonnaise. If you're not using pesto, use a teaspoon of oil to make the yolks fluffy. Mix in the cooked vegetables and the dried tomatoes, if using.", "With a clean electric beater, beat the egg whites with a pinch of salt until stiff.
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Add 3 tablespoons egg whites to the yolk mixture, and gently fold in. Repeat until all of the whites are folded in.
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Fill each muffin cup with some of the mixture, and top with the reserved broccoli florets. Cook for about 20 mins, until puffy and slightly brown on top.", "TIP: Substitute the pesto for tapenade or one of your favorite jarred sauces. Also try leftover vegetables of various kinds. Salmon or bacon would be a lovely addition here. These Mouffles are so highly customizable that you can't go wrong!"]
