Roasted Vegetable Muffins Recipes

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

ROASTED VEGETABLE MUFFINS

Steps:

• Preheat the oven to 180°C fan bake.
• In a large bowl mix the flour and cheese then add the vegetables and mix gently.
• In a separate bowl beat the rest of the ingredients except the pumpkin seeds.
• Add to the dry ingredients and mix carefully to just combine.
• Butter a muffin tin (for 6 large muffins or 12 medium) and fill with the mixture.
• Sprinkle the tops with seeds and bake for 20 minutes for 6 large, or 15 minutes for 12 medium muffins, until golden.
• Cool in the tin.
• Serve with butter or pesto.

ROASTED RED PEPPER MUFFINS

Steps:

• Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

GARLICKY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
• Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

CHEESE AND VEGETABLE MUFFINS

Steps:

• Preheat the oven to 200° C and line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some freshly ground black pepper.
• In a jug, mix the eggs, milk and melted butter. Stir the mashed veg, both cheeses and the sage into the flour mixture, then make a well in the centre and pour in the milk mixture. Use a wooden spoon to gently mix, until almost all combined. Be careful not to over mix.
• Spoon the muffin mixture into the paper cases, bake for 18 to 20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little and serve warm or at room temperature with extra butter, if liked.