Рецепт Vegetable Ham Muffins 蔬菜火腿满分
Sorry for this long overdue post. These healthy breakfast muffins were made from leftovers, actually the ingredients are almost the same as my Aglio Olio. Due to the Chinese New Year, I've to bring forward my new year goodies posts before taking my blogging break and therefore this post has to take a back seat. So here is the easy and healthy Vegetable Ham Muffins, quite similar to my Egg Muffins, soft and moist. You can bake these ahead and store in the fridge. Heat them up in the toaster oven for a few minutes or microwave and grab to go!
- 3-4 slices Ham, cut to small pieces
- 1 Onion, shredded
- 30g Brocolli, cut small
- 20g Butter
- 1cup Fresh milk (250ml)
- 10g Sugar
- 1/2 tsp Salt
- 3 Egg whites + 1 whole egg， lightly beaten
- some frozen mixed vegetables (optional)
- mozzerella cheese
- some cherry tomatoes
Method:
Melt butter and saute shredded onion at low heat till fragrant, dish up.
In another pot, combine fresh milk and sugar together, stir at low heat till sugar dissolved. Add beaten eggs and cooked shredded onion, stir well and add in all the balance ingredients - brocolli, mixed vegetables, ham, salt and a dash of pepper, mix well.
Gently pour mixture into 6 muffin try with cupcake liners, Add cherry tomato and some mozzerella cheese on top.
Bake at preheated oven 200 degree C for about 40 minutes.
3-4片 火腿，切小片
1个 洋葱，切细
30克 西兰花，切小
20克 牛油
1杯 鲜牛奶 （250毫升）
10克 幼塘
1/2茶匙 盐
3个 蛋白+1个全蛋 （全蛋约70克），打散
倒入6个纸杯至满，然后放上番茄和撒些马苏里奶酪。
放入预热的烤箱，以200度烤约40分钟即成。