Roasted Vegetable Muffins

Last night I roasted some vegetables to have for dinner, and as usual, I made far too many. Tall usually takes leftovers to work, but he had the day off sick today (poor Tall…he has a terrible case of man flu), so I decided to make some roasted vegetable muffins.

I couldn’t find a suitable recipe in any of my cookbooks (and I have quite a few), and searches online proved fruitless (I did find a nice sounding one on the Cuisine website, but it required aioli, which I didn’t have), so I invented my own.

They were REALLY good. So good that Tall managed to drag himself from his deathbed, aaaaaall the way into the kitchen, for seconds. So good, that Tiny ate a whole one, and didn’t spit out the vegetables (and that’s huge kudos right there!).

Roasted vege goodness

Roasted Vegetable Muffins – makes 15 medium-sized treatlets

2 1/2 cups self-raising flour
2 cups grated cheese – I used a mixture of strong and mild cheddars, mostly because I didn’t have quite enough of either
2 eggs
1/2 cup olive oil
1 1/2 cups milk
2 cups roasted vegetables, cubed – I used pumpkin, parsnip and kumara (sweet potato)
1/4 cup semi-dried tomatoes, finely chopped
50g feta cheese, cubed
freshly ground black pepper

Preheat oven to 200degC. Lightly spray muffin pans with oil (or line with cupcake cases).

In a large bowl, mix together the flour and grated cheese; make a well in the centre.

Beat eggs, oil and milk together; lightly fold into the dry ingredients with the vegetables, tomatoes, feta cheese and black pepper.

Spoon the batter into the muffin pans; bake for 15-20 minutes until golden brown and springy in the centre (or when a skewer poked into the middle comes out clean).

Enjoy warm, slathered in butter or perhaps a delicious tomato relish, or cream cheese, or anything else that takes your fancy…..yum!

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One thought on “Roasted Vegetable Muffins

  1. Pingback: Roasted Vegetable Quiche | Tall, Short & Tiny

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