Asparagus and roast pepper muffins

Asparagus and roast pepper muffins
  • Serves: 6
  • Cook time: Ready in about 40 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • SP Perfect for Extra Easy SP
  • Syns per serving:
      FREE

Pastry dishes are notoriously high in Syns... but you can enjoy your quiche for Free with our pastry-free version. These asparagus and red pepper muffins take minutes to make and use whatever ingredients you fancy.

ingredients

  • Low calorie cooking spray
  • 200g asparagus tips, cut into small pieces
  • 100g roasted red pepper, finely chopped
  • 6 eggs
  • 2 garlic cloves, crushed
  • Small handful of finely chopped fresh tarragon
  • Salt and freshly ground black pepper

method

  1. Preheat the oven to 180°C/160°C Fan/Gas 4.
  2. Line a regular muffin tray with 2 paper cases per hole, and spray them with low calorie cooking spray.
  3. Blanch the asparagus in a saucepan of lightly salted boiling water for 1-2 minutes. Drain, pat dry with kitchen paper and divide the asparagus and roasted red pepper between the muffin cases.
  4. Beat the eggs and stir in the garlic and tarragon. Season well and carefully spoon the egg mixture into the muffin cases. Bake for 20-25 minutes or until set and golden then leave to stand for 10 minutes.
  5. Enjoy straight away or cool and keep in the fridge for up to 3 days and eat cold or thoroughly reheated.

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