Thank you Amy for sharing this recipe; these muffins were awesome!! I ate four of them and then didn't have room for the rest of my lunch.
Roasted Vegetable Muffins
from Celebrating Cupcakes and Muffins
Makes 12 muffins
1 cup assorted vegetables (Amy used eggplant and zucchini, but I used broccoli, carrots and celery...great!)
2 Tbsp. olive oil
Salt, to taste
Black pepper, to taste
Dried rosemary, thyme, or oregano, to taste
Toss vegetables with oil and seasonings and then roast (on a lined cookie sheet) for 20 minutes in a 400 degree oven until cooked and/or golden.
3 oz. butter (I used a couple tablespoons..it worked)
1 large egg
1 cup whole milk
1 cup mozzarella (or whichever) cheese
2 1/4 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1/2 cup crumbled feta cheese (I used shredded cheddar)
1/4 cup pesto sauce (I'd never made pesto before and it turned out great. Yap loved it! I combined basil, olive oil, Parmesan cheese and sunflower seeds in my food processor until paste like.)
•In a medium bowl, lightly whisk together butter, egg, and milk. Gently fold in cheese until just combined.
•In a separate bowl, sift together flour, baking powder, sugar and salt.
•Fold flour mixture into egg mixture just until blended.
•Spoon two-thirds of the batter into greased muffin cups (or use silicone ones like I did) filling each cup about one-third full.
•Top with half the roasted vegetables and all the (feta or whatever) cheese and pesto.
•Add remaining batter and vegetables.
•Bake for about 20 minutes at 350, or until a toothpick inserted in the center comes out dry.
•Transfer pan to a wire rack and let the muffins cool for about 15 minutes.
These were just awesome! DR, of course, wouldn't try them. The green pesto freaked him out. That's fine...more for me!!