• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Side dish

This recipe was prepared using Braun’s MultiQuick 9 Hand blender with its food processor and whisk attachments.



  • 2 large russet potatoes: washed, peeled, boiled
  • 1 head of broccoli (2 cups shredded)
  • 1 medium zucchini (2 cups shredded)
  • 1 medium carrot: washed, peeled (1 cup shredded)
  • 1 cup of frozen peas: thawed
  • 2 eggs
  • 1/2 cup Mexican Blend grated cheese, or choice of cheese
  • 1/2 cup heavy cream
  • 3/4 cup self-rising flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg, or to taste
  • Olive oil for greasing
  • Original Bread crumbs




  • 4 tsp Original bread crumbs
  • 8 Tbsp Mexican Blend grated cheese, or choice of cheese

  1. Preheat oven to 350°F
  2. Boil water in a medium sized pot.
  3. Place 1/2 cup of peas in large mixing bowl to thaw.
  4. Rinse all vegetables.
  5. Peel potatoes and carrot.
  6. Cut broccoli florets off stalk.
  7. Once water is boiling, add potatoes and cook for 10-12 minutes until slightly softened, but still hard enough to grate. Set aside to cool.
  8. Using the Braun MQ9 Hand blender with the food processor attachment (coarse shredding insert), shred broccoli, carrot, zucchini, potatoes and add to bowl with peas along with 1/2 cup of Mexican Blend grated cheese, or choice of cheese and combine.
  9. In a separate bowl, use whisk attachment to whisk 2 eggs, 1/2 cup heavy cream, 3/4 cup self-rising flour, 1/4 tsp salt, 1/4 tsp pepper, and 1/8 tsp nutmeg.
  10. Add wet ingredients to vegetables; combine well.
  11. Grease muffin tray with olive oil and sprinkle bread crumbs. Shake off excess bread crumbs.
  12. Fill with 1/2 cup of mix.
  13. Press down muffins and top each with 1.5 tsp of grated cheese and 1/4 tsp of bread crumbs.
  14. Cook for 45 minutes or until golden.

Optional: Use seasoned or Italian Bread Crumbs. For extra spice, add Tabasco, sirracha, or red pepper flakes.

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