Aubergine Muffins
6
15 min
20 min
Ingredients
- 1 medium aubergine, peeled and grated
- 1 large handful of fresh spinach, chopped
- 1⁄2 red bell pepper, deseeded and finely chopped
- 5 baby tomatoes, quartered and chopped
- 40g frozen peas
- 6 eggs
- 50g grated cheddar cheese
Method
- Preheat the oven 200°C/180°C fan. Grease 6 holes of a muffin non-stick tray. Then peel and grate the aubergine, and squeeze out any excess water using your hands or a kitchen towel, and set aside.
- In a medium bowl, beat the eggs add the grated aubergine, chopped peppers, spinach, frozen peas, and baby tomatoes along with grated cheese. Combine well.
- Divide the mixture between the prepared muffin holes, and bake for 15-20 minutes or until the aubergine muffins are set and lightly golden.
- Remove from oven, and enjoy the savoury muffins once cooled!