Pesto Vegetable Muffins

Summary

Ingredients

• 100 g wheat flour
• 180 g rye flour
• 150 g frozen veetables, e.. peas, corn, carrots
• 1 glass pesto
• some Milk
• 2 egg (s)
• 3 teaspoons baking powder
• 0.5 teaspoon ½ salt

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 ° C fan-assisted.
2. Thaw the frozen vegetables in the microwave with a little water. Meanwhile mix the flour, baking powder and salt together. Add the pesto and eggs. Pour milk into the pesto glass, shake it and add the contents. Then mix everything with the mixer to a homogeneous dough. Stir the vegetables and the defrosting water into the dough.
3. Spread the dough evenly in a 12-cup muffin pan and bake for about 20 minutes at 180 degrees.