Hello!
My name is Myrthe, foodie and Burgundian through and through! I live in Best with my boyfriend, where his two girls, aged 6 and 7, also spend a lot of time.
I have a full-time job as a teacher of History, People & Society and Media Smart at a VMBO school. In addition, I prefer to go to the gym every day (I need something to compensate for the food, haha) and I love making tasty snacks.
The kids love to eat snacks, which is why I am regularly in the kitchen, especially during the weekend, to prepare a tasty platter of all kinds of things. The girls often get nice lunches to school, and I also enjoy paying some extra attention to lunch. A Boho Tiffin is of course the perfect lunch box, haha.
I have been active on Instagram for a number of years, and for the past two years I have been sharing all kinds of food, drink, crafts and fun things under the name @food_frobel_fun. On the website https://foodfrobelfun.nl I also regularly blog about everything that has to do with food, crafts and fun things to do! I love being busy and taking pictures of it, so it's a small effort to share it, right? Moreover, a year or two ago I was home from work and wanted to have something to do: voilà... foodfrobelfun was born!
I would like to share with you a snack that works great on a snack board, at brunch or in the Boho Tiffin. What do you think of these delicious healthy muffins, with an Italian twist? Easypeasy to make and very tasty....
Healthy muffins with an Italian twist
Ingredients, for 6 muffins from a standard muffin tin:
- 2 eggs;
- 30 ml of water;
- 2 tablespoons pesto (I use truffle pesto myself, too tasty!);
- 125 grams of cottage cheese;
- 2 tablespoons Italian herbs;
- 80 grams of self-raising flour;
- 6 mini mozzarella balls;
- 6 slices of chicken fillet.
For a more intense variant, you can also replace the chicken fillet with salami, but this also makes the muffins a little less unhealthy...
First, I preheat the oven to 200 degrees. I grease the muffin tin using a baking spray.
Then I beat the eggs. I stir in the water, pesto, cottage cheese and Italian herbs. I sift the self-raising flour over the mixture and stir it in as well. I cut the mozzarella and chicken fillet into small pieces. I stir this into the muffin batter last.
Finally, I pour the mixture into the muffin tins and place them in the center of the oven. After 20-25 minutes (depending on your oven) the muffins are done. They are delicious both hot and cold! Serve them at brunch, on a snack board or take them with you for lunch in your tiffin!
Enjoy it!
Lots of love,
Myrthe