If you struggle to get your daily dose of veggies, this recipe is for you. These tasty gluten-free veggie muffins from Independence LIVE’s weekly Healthy Cooking Class are high in potassium, choline, omega-3 DHA, calcium, and low in natural sugars and carbs. This means they’re good for your eyes, bones, brain, and metabolism.
Flourless Veggie Muffins – 24 servings
Ingredients:
1 Tablespoon olive oil
4.5 cups potatoes (no skin, diced)
4 cups broccoli (diced)
1 cup sweet potato (diced)
3 cups cauliflower (diced)
1 cup cheddar cheese (orange or white)
1/4 cup parmesan cheese
6 eggs
Spices: garlic powder, paprika, pepper, chives, onion powder
Directions:
- Pre-heat oven to 375 degrees Fahrenheit.
- Grease each muffin pan with drop of olive oil.
- Wash and chop all veggies (I used microwave veggies and pre-cut potatoes; microwave veggies only about 2 minutes).
- Pre-heat large sauté pan on medium-high, add 2 teaspoons of olive oil once pan is hot.
- Add potatoes, sauté until slightly browned.
- Add sweet potato, cauliflower, broccoli, stir until evenly distributed, cook 3 minutes.
- Add cheese and stir until evenly distributed.
- Whisk 6 eggs in small bowl.
- Turn off burner and take pan off heat, add eggs and stir until evenly distributed.
- Scoop into muffin tins, bake 15-20 minutes.
- Scoop out with a spoon and enjoy!
Nutrition Information (amount per serving) Calories: 75; Sodium: 101mg; Carbs: 0.5g; Protein: 4g
Want to learn how to make more recipes like this one? Attend a healthy cooking class every Wednesday in Center City