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Posts Tagged ‘roast vegetable muffins’

I don’t particularly like sweet muffins, but I adore savoury ones, so I was quite taken with this recipe created by Linda Woodrow’s son, Casey.

I adapted the recipe slightly to use the ingredients I had on hand, and was delighted with the end result – the muffins were deliciously non-stodgy and very moreish. My neighbour Ellen made me promise to blog about them immediately.

Earlier in the day I’d roasted beets and butternut pumpkin, so those were added to the muffins. You could probably use any vegetables you have on hand – the original recipe specified roast pumpkin, sundried tomatoes and zucchini.  I omitted the pinenuts and feta as I didn’t have any in the pantry.

Here’s my version:

  • 265g (1¾ cups) self-raising flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon fine sea salt
  • 140g (1  cup) fresh corn kernels (approximately 1 ear of corn)
  • 225g (1 cup) roasted vegetables (I used peeled and roasted butternut pumpkin and beetroot), diced
  • 60g (2 oz) grated cheese (I used a sheep’s milk cheese)
  • 1 large (59g) egg
  • 190g (¾ cup) milk
  • 60ml (¼ cup) extra virgin olive oil

1. Preheat oven to 200C (400F) or 180C (350F) with fan.  Line a 12-hole muffin tray with paper cups.

2. In a large mixing bowl, stir together the flour, baking powder, nutmeg and salt.  Add the vegetables and grated cheese and stir to combine.

3. In a separate bowl or jug, beat together the egg, milk and olive oil.  Pour the egg mixture into the dry ingredients, then stir very gently until just moistened – do not overmix.

4.  Spoon the ingredients evenly into the muffin cups, and bake for 20 – 25 minutes until golden brown, and a skewer inserted into one of the muffins comes out clean.  Cool on a wire rack.

Casey, thanks for the inspiration and a great base recipe – we’ll certainly be baking these often!

. . . . .

Edit: Just made another batch of these – a variation on the variation:

  • 200g self-raising flour
  • 65g corn maize flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon fine sea salt
  • fresh corn kernels from 2 ears of corn
  • 150g roasted butternut pumpkin, diced
  • 60g grated cheese
  • 1 large (59g) egg
  • 190g (¾ cup) milk
  • 60ml (¼ cup) extra virgin olive oil

The maize flour gave them a golden yellow hue…

As suggested by Amanda, this batch is going straight into the freezer!

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