ROASTED VEGETABLE AND CHEESE MUFFINS
What’s great about it:
Muffins make a great snack to have on the go or after the school rush. Best of each muffin has half a serve of vegetables. Prepare on a Sunday night and enjoy throughout the week. Not sure which types of vegetables to use? Try roasting carrot, red onion, sweet potato or potato, and broccoli for something different.
Serves 12 | Prep time 10 minutes | Cook time 20 minutes
3 cups roasted vegetables, any
2 cups wholemeal self-raising flour
1 cup grated cheddar cheese, reduced fat
1 cup buttermilk (if not available, add 1 tablespoon of vinegar or lemon juice to 1cup of milk)
1/4 cup thick yoghurt, reduced fat
2 eggs, lightly beaten
1/4 cup vegetable oil
1/2 teaspoon fresh herbs, any, chopped
1/2 teaspoon pepper, freshly ground
2 teaspoons pepitas or sesame seeds
PRE-HEAT oven to 180ºC.
LIGHTLY grease a 12-cup muffin tin.
COMBINE vegetables, flour, and cheese in a large mixing bowl.
PLACE remaining ingredients, except the pepitas, in a smaller bowl and mix together.
ADD the wet ingredients to the flour mixture and stir until only just combined; do not overmix.
FILL the prepared tin with the mixture and sprinkle over the seeds.
BAKE for about 20 minutes or until the muffins are golden.
REMOVE from the oven and allow the muffins to rest in the tin for a few minutes before turning out onto a wire rack to cool.
Recipe courtesy of: Alison Alexander, Moggill Branch
Filed under: roasted vegetable, cheese, muffins