ROASTED VEGETABLE MUFFINS

Roasted Vegetable Muffins image

Provided by Kitchen__Princess

Time 30m

Yield 12 muffins

Number Of Ingredients 11

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2 cups self-raising flour
1 cup grated cheddar cheese
2 cups roasted vegetables, diced 2cm (a mixture of pumpkin, kumara, parsnip, red capsicum, onions, start with more than 2 cups to allow fo)
1/4 cup light olive oil (such as grapeseed) or 1/4 cup other lightly flavored oil (such as grapeseed)
1/4 cup aioli
1 teaspoon salt
fresh ground black pepper
2 eggs
1 cup milk
butter, for greasing
3 tablespoons pumpkin seeds

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.

Nutrition Facts : Calories 188.4, Fat 10.4, SaturatedFat 3.5, Cholesterol 48, Sodium 539, Carbohydrate 17, Fiber 0.7, Sugar 0.2, Protein 6.7