It has been a while that I was thinking of silicone bake wares and doing research of whether to buy it or not. I finally decided to get them since mostly I read positive reviews about them. So, these beauties finally arrived in my mailbox yesterday.
I twisted and turned them and could not find any white filler marks, so I think they are okay to use. I wanted to use them at once, so looked for an easy recipe to try. I decided to try baking egg muffins with these beauties.
These are very easy to make, requires minimum ingredients and packed with proteins. Perfect for kid's snacks, breakfasts or evening treat.
Ingredients (For 6 small muffins)
Egg - 3, medium
Skim milk - 1/4 cup
Grated/Chopped veggies - 1/4 cup
Cheese - 6 tablespoon, grated
Salt and pepper to taste
I grated carrots and chopped green peppers and mixed them together.
For the first time, a cute little girl helped me in the kitchen. I am planning to get an matching apron for her.
Gently whisk eggs, milk, salt and pepper together. A little munchkin helped me with whisking too.
Pour them in cups, ramekins or muffin tray, or anything that can bear the heat of the oven.
Top it up with a tablespoon of grated cheese on each cup.
Pre-heat oven at 180C. Bake these for 20-25 minutes or till fork comes out clean. It took 25 minutes in my mini oven.
Let them cool before you take them out. Taking them out of these silicone cups was so easy.
And you have your delicious egg muffins.
I converted one of the above photo in black and white and this is my contribution for this week's Black and White Wednesday #120, a wonderful culinary event started by Susan of The Well Seasoned Cook, and is now managed by Cinzia. This week it is hosted by Susan herself. For participation details, click here.