Herby Veg Muffins — ALANA SMITH

Aug 1

Aug 1 Herby Veg Muffins

This is a great, versatile savoury muffin recipe for using leftover roast vegetables. These are particularly delicious topped with cream cheese and a dollop of relish.

Makes 10 - 12 standard size muffins

HERBY VEGETABLE MUFFIN BATTER

cooked vegetables (pumpkin/butternut/kumara/capsicum/caramelized onion), about 500g (2 cups)

feta cheese, 100g

herbs (thyme/parsley/chives), a handful fresh or 30ml (2 tablespoons) dried

eggs, 2

milk, 250g (250ml or 1 cup)

oil, 50g (60ml or 1/4 cup) - olive or grapeseed oil is my preference

plain/all-purpose flour, 300g (500ml or 2 cups) - (cake wheat flour in South Africa)

baking powder, 20ml (4 teaspoons)

fine salt, 5ml (1 teaspoon) - optional depending on your taste

TOPPINGS - OPTIONAL

sesame seeds (white or black), to taste

TO SERVE

cream cheese, about a tablespoon per muffin - optional

relish, about a tablespoon per muffin - optional

fresh herbs - optional

Colourful veg, ready to be roasted in the oven.

1. Preheat the oven to 200°C (180°C fan) and line a 12-hole standard size muffin tin with baking cups (or grease well with baking spray butter).

2. If needed, chop the cooked vegetables (500g/2 cups) into smaller chunks.

3. Roughly chop the feta cheese (100g) or crumble into chunks.

4. Place these in a large mixing bowl, then add all the wet ingredients (2 eggs, 250g/1 cup milk, 50g/¼ cup oil) including the herbs (handful fresh/2 tablespoons dried) - finely chop the herbs if using fresh herbs. Mix well.

5. Add the dry ingredients (300g/2 cups plain flour, 20ml/4 teaspoons baking powder, 5ml/1 teaspoon fine salt) except for the sesame seeds (if using).

6. Gently mix together until just combined.

7. Divide the mixture among the baking cups (about 2/3 full) before sprinkling with sesame seeds.

8. Bake for about 20 - 25 minutes (or until a skewer inserted into the middle comes out clean).