In the kitchen with MyTrela

Millet, courgette and pepper muffins

Cooked and drained millet forms a mixture with grated courgette, red pepper, egg and rapeseed oil. Chopped basil and the stated seasonings go into the mixture before baking in tins.

1 serving

Millet, courgette and pepper muffins — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Millet45 gWeigh dry groats before cooking; use the entire cooked and drained portion.
  • Courgette130 g
  • Red pepper85 g
  • Hen's egg65 g
  • Rapeseed oil10 g
  • Salt1 g1 g in total for both stages: some for the groat cooking water, the rest for the muffin mixture. Drain the cooking water.
  • Black pepper1 g
  • Sweet paprika2 g
  • Garlic powder2 g
  • Fresh basil10 g

Preparation

  1. Cook the weighed millet in water with some of the weighed salt and drain. Reserve the remaining salt for the muffin mixture.
  2. Grate courgette and red pepper. Mix with millet, egg and rapeseed oil.
  3. Add the remaining weighed salt, pepper, sweet paprika, garlic powder and chopped basil.
  4. Transfer the mixture to muffin tins and bake for 30 minutes at 190°C. Check the centre of the muffins with a kitchen thermometer: it should reach at least 72°C. If necessary continue baking to that temperature.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.