Name: Roasted Vegetable Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 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

Recipe by Kitchen__Princess

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I have not tried these yet, but I love savoury muffins and these seem really rustic and yummy!

Ready In:: 30mins
Yields:
Units:

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ingredients

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

directions

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.

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