Roasted Vegetable Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I have not tried these yet, but I love savoury muffins and these seem really rustic and yummy! Ingredients:
2 cups self-raising flour |
1 cup grated cheddar cheese |
2 cups roasted vegetables, diced 2cm (a mixture of pumpkin, kumara, parsnip, red capsicum, onions, start with more than 2 cups to allow fo) |
1/4 cup light olive oil (such as grapeseed) or 1/4 cup other lightly flavored oil (such as grapeseed) |
1/4 cup aioli |
1 teaspoon salt |
fresh ground black pepper |
2 eggs |
1 cup milk |
butter, for greasing |
3 tablespoons pumpkin seeds |
Directions:
1. Preheat the oven to 180°C fan bake.
2. In a large bowl mix the flour and cheese then add the vegetables and mix gently.
3. In a separate bowl beat the rest of the ingredients except the pumpkin seeds.
4. Add to the dry ingredients and mix carefully to just combine.
5. Butter a muffin tin (for 6 large muffins or 12 medium) and fill with the mixture.
6. Sprinkle the tops with seeds and bake for 20 minutes for 6 large, or 15 minutes for 12 medium muffins, until golden.
7. Cool in the tin.
8. Serve with butter or pesto.
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