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Muffin savory light broccoli

ingredients

servings

12

Chopped hazelnuts

30 oz

Grated Parmesan cheese

30 oz

Eggs

2 unit

Wheat bran

30 oz

Broccoli

300 oz

Iodized salt

1 pinch

Turmeric

1 teaspoon

Black pepper

1 teaspoon

starters from Italy - Sicilia

Muffin savory light broccoli

Muffin savory light broccoli

vegetarian with gluten with eggs with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin savory light broccoli

The muffins are now very popular sweet or savory tidbits in Italy, easy to find in all bars and bakeries. This recipe is a savory version, with few carbohydrates, which is great for those on a diet, as it represents a good second. If you consider this amount, 12 will fill the molds and ... you can also eat 8 muffins !!!

Muffin savory light broccoli step 1

step 1

Shreds the broccoli into small pieces (better to use a food processor) until the consistency will not be briciolosa. Add salt and mix well pizzicol to flavor all the broccoli. Let stand for 10 min.

Muffin savory light broccoli step 2

step 2

Resume the broccoli and add all other ingredients. Mix well with a spoon and arrange in a muffin mold (I have one to 12), after placing the paper cups inside each cookie cutter.

Muffin savory light broccoli step 3

step 3

Dust the surface with chopped nuts or other dry / semi fruit of your choice.

Muffin savory light broccoli step 4

step 4

Bake in preheated oven at 180 degrees for 20-30 minutes and let cool before serving. Note: Because we did not use butter or oil, should be left in the muffin baking cups, paper and served directly as well.

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