Start your day right with these creamy egg and vegetable muffins. They are so much fun to make, and so versatile.
Ingredients
3 large eggs
6 large egg white
1 teaspoon baking powder
3 smalls artichoke hearts, chopped
1 cup baby spinach, chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell (capsicum) peppers, finely chopped
1 tablespoon basil, minced
2 teaspoons canola oil
Preparation
1. Preheat oven to 350.
2. Sprinkle baking powder over eggs in a large bowl and whip until smooth.
3. Add remaining ingredients and mix together.
4. Generously coat 6-section muffin tin with oil. Eggs will stick if you skip this step.
5. Pour egg mixture into muffin tin, filling each cup.
6. Bake for 20 — 25 minutes until egg is set in the middle.
Credit: Foodista