Tuesday, 1 July 2014

Savoury Muffins

This is a good way to use up leftover vegetables. Any mix of vegetables will work, however, some colourful capsicum, pumkin or carrot make them look nice. I have also added defrosted corn kernels if I do not have enough leftover vegetables. These muffins freeze well and benefit from being warmed in the microwave

The muffins are delicious served warm with butter and maybe relish for a snack or light lunch, and are also good with a bowl of soup.

A sprinkle of pepitas and sesame seeds add a nutty crunch.

I like to use the cafe style muffin papers as they are deeper, fit easily inside the muffin tins and peel of easily. They are in the supermarket in a box with the other cupcake/patty/muffin papers

These are the vegetables that I used.
In the container - some roast sweet potato,and pumpkin, steamed brussel sprouts, broccolini and beans.

Savoury Muffins
2 cups plain flour
1 tablespoon baking powder
1/3 cup oat bran
125 g butter, melted or ½ cup canola oil
2 eggs
1 cup milk, maybe a little more
2 cups diced cooked vegetables
1 cup cheese, grated (I used about 1/3 cup fetta, tasty and provolone piccante )
Pepita/sesame seeds for garnish

Combine flour, oat bran, vegetables and cheese in a bowl, mix evenly

Add milk, butter and eggs to flour, stir to combine but do not over mix. If mixture seems to dry add a little extra milk.

Spoon the muffin mixture into the prepared tins or paper muffin cases.

Sprinkle with pepitas and sunflower seeds.

Bake at 190 deg C for ten minutes, reduce heat 170 deg c and continue cooking until askewer comes out clean, approximately 30 minutes.

Remove muffins from tins and place on a cooling rack.

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