Savory Vegetable Muffins

Ingredients

• 240 g flour
• 1 pinch salt
• 120 g butter
• flour (for the work surface)
• butter (for the muffin tins)
• 80 g fresh young spinach leaves
• 2 bell peppers (red and yellow)
• 1 Zucchini
• 5 eggs
• 350 ml milk
• 150 g freshly grated cheddar cheese
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Mix flour with salt, sift onto a work surface, create a well in the center, pour about 60 ml water into it and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Roll out the dough on a floured surface thinly and cut circles about 10 cm in diameter. Butter the muffin cups and line them with dough.

4. 4.

   For the filling, rinse, wash, trim and dry the spinach, then finely chop it. Wash, halve, clean and dice the bell peppers. Wash, trim and grate the zucchini coarsely. Combine spinach, peppers, zucchini, eggs, milk and cheese in a bowl; season with salt, pepper and nutmeg. Spoon the egg‑vegetable mixture into the muffin cups and bake for 20–25 minutes.

5. 5.

   Remove from oven, let cool slightly, lift out of the pan and serve.