Savoury muffins with leek and drained sweetcorn · Thailand
Soft vegetable muffins to serve warm, developed as a Thailand-inspired baking variation.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oven to 180°C and line enough muffin cups. Finely chop or grate the vegetables.
Briefly cook the vegetables, then drain thoroughly and allow to cool.
Mix the flour and baking powder. Separately whisk the eggs, milk or coconut milk, oil and flavourings.
Briefly fold wet and dry mixtures together, then add the cooked vegetables. Divide between the cups.
Bake for twenty-five to thirty minutes until fully cooked and a skewer inserted in the centre comes out clean.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.