Slimming World Asparagus and Red Pepper Muffins

Now that the weather is getting nicer our thoughts are turning to al fresco eating. Whether it's a picnic in the park with your friends, high tea at the garden table with the family or even just taking your packed lunch outside the office to eat on a bench, you are going to need recipes which are easy to

throw together in a hurry, can be packed up and eaten cold - preferably without the need for cutlery!

These asparagus and red pepper 'muffins' are low calorie and fat free; they aren't muffins in the usual sense as there is no cake - instead the filling is made from egg. The recipe comes from Slimming World so it is great for anyone following a heathy eating plan. The colours are really vibrant which is another reason I like this recipe.

To make a dozen, you need:

Spray oil such as Fry Light

200g asparagus tips

1 jar roasted red peppers in brine, drained and chopped

6 eggs

2 cloves garlic, crushed

small handful fresh chopped herbs eg tarragon, parsley

salt, pepper

Preheat the oven to 180C. Blanch the asparagus in boiling water for two minutes then chop



Mix in a bowl with the chopped red pepper

Line a muffin tray with paper cupcake cases and spray the inside of each one with Fry Light. Place a spoonful of the asparagus and red pepper mixture into each one.

Beat the eggs in a bowl with the garlic, herbs, salt and pepper. Pour into each muffin case, being careful not to fill too much. Bake in the preheated oven for 20 minutes until risen.

Allow to cool before removing from the tin

These can be served warm or cold; just peel off the paper cases and enjoy.

These will keep for a few days in the fridge in a sealed container so you can make them at the weekend to take into work or make them a day or two before your picnic.

I'm sending this to Eat Your Greens, hosted by Shaheen at Allotment2Kitchen, as it contains a green vegetable.

These are also a good way to get some extra veg into your diet so I am sending this recipe to the Extra Veg challenge hosted this month by Jo's Kitchen on behalf of Helen at Fuss Free Flavours and Michelle at Utterly Scrummy.

The theme for this month's Treat Petite is hello spring, and I think these muffins are perfect for spring. The challenge is hosted by Stuart at Cakeyboi and Kat at the Baking Explorer.

Asparagus is now in season so I'm also sending this to Simple and In Season, hosted by Helen at Fuss Free Flavours on behalf of Ren Behan.