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Vegetable Muffins
Vegetable Muffins

Vegetable Muffins

with pasteurized egg whites, green beans and tomatoes

They are savory muffins and are therefore ideal to be eaten as a snack or as a main meal with a good accompaniment.

30 min

170 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

Arugula (optional)

to taste

to taste

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

170 kcal

712 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

Please note that to make this recipe you will need oven muffin cups.


Cook the green beans with water and salt for 15 min.


Cut the green beans and tomatoes into small pieces.


Distribute the vegetables evenly through the silicone molds.


Lightly beat the egg whites together with the wheat bran and baking soda.


Pour the liquid into the molds, always leaving one finger less than the surface to have room to grow and not overflow.


Place in the oven, preheated, at 180ºC for 15 min and it is ready to serve.


Serve with a salad of lettuce and arugula or serve only as a starter.

Note: this recipe makes 16 muffins. An individual dose is equivalent to 4 muffins.

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