Vegetarian

italian muffins is for Lunch.

italian muffins takes several minutes to prepare.

italian muffins takes several minutes to cook.

italian muffins makes 6 servings.

The ingredients for italian muffins are:

ca. 1/2 cup (140g) white flour
1 tsp backing soda
1 medium egg
about 100g of low-fat quark
200 ml milk 1,5%
100 g zuccini and aubergine
50 g cherry tomatoes
2 tsp olive oil
garlic to taste
salt, pepper, italian herbs to taste

Here is how you make italian muffins:

Chop zucchini and aubergine into fine squares.In a non-sticking pan, heat the olive-oil and brown garlic. Add zuccini and aubergine, season with salt, pepper and italian herbs. Season generously. Roast for about five minutes. If necessary, add some tsp. of water so they don't burn or brown too much. While you roast these, chop tomatoes into small pieces, turn off the heat and take pan from hot plate, add tomato and stirr. Let cool down a little while preparing the dough.preheat oven to about 220 ?CIn a bowl, Mix flour, soda and either some salt and pepper or about 2 tsp of instant stock powder. Put aside.In another bowl, mix the egg, quark and milk until they form a homogenous mass.Add flour-mix gradually. Then fold in your vegetable-mix. Fill muffin form (grease slightly before, put a little amount of olive oil into one of the compartments, then use your fingers to spread some of it into all six. you really don't need much)They will take about 25-30 minutes usually.Number of Servings: 6Recipe submitted by SparkPeople user BELLE_CARYS.

The nutritional information for italian muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 110.9

• Total Fat: 3.7 g
• Cholesterol: 37.2 mg
• Sodium: 41.5 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 1.2 g
• Protein: 5.7 g