Thermomix Zucchini Basil Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Adapted from a recipe I make mini-muffins, which yields about 40 Ingredients:
60 g yellow lentils |
100 g almonds |
20 g parmesan cheese |
1 teaspoon salt |
1 teaspoon baking powder |
400 g zucchini |
80 g onions |
40 g olive oil |
25 g basil leaves |
120 g yogurt, greek style plain |
3 eggs |
Directions:
1. Preheat oven to 350°F Grease mini-muffin tins, or line with paper cups.
2. Place lentils in TM bowl grind 5-10 seconds/speed 8. Tip out and set aside.
3. Place almonds in TM bowl grind 5-10 seconds/speed 8. Tip out and add to lentil powder.
4. Place parmesan in TM bowl, grind 5-10 secods/speed 8. Add to reserved almond/lentil powder. Add the salt and baking powder.
5. Place zucchini and onion in TM bowl, chop 5 seconds/speed 4.
6. Add oil, cook 10 minutes/100 degrees/speed 1.
7. Add basil leaves to TM bowl, chop 5 seconds/speed 6.
8. Add yogurt and eggs to TM bowl, mix 10 seconds/speed 4.
9. Add the reserved dry ingredients back to the bowl. Mix until completely combined 10-15 seconds/speed 3.
10. Pour into prepared muffin tins. Bake 25-30 minutes. These muffins freeze quite well.
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