Foody Friday - Roasted Vegetable Muffins

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

Roasted vegetables:


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.


Muffins:

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!!

Break Out the Beano! We're Roasting Vegetables!

Oh, folks! Have you ever roasted vegetables? Let me tell you...I am addicted!! I kept reading in various places how roasting is such a healthy and tasty way of preparing vegetables. Yeah, I'd roast carrots and potato wedges and they were pretty good but that was as about as far as I'd ever gotten. Then, somewhere, sorry can't remember where, I read about roasting cabbage wedges.

"What the heck?" I thought. "A head of cabbage costs less than a dollar. Not a big loss if it tastes lousy and I throw it out." While Yahoo and I were grocery shopping we hopped on over to the produce to pick out a head of cabbage and while we were there I loaded up on all kinds of veggies. Cauliflower, broccoli, peppers, tomatoes...we'll roast em' all!


Preheat your oven to 350. Spread olive oil on pizza pans or cookie sheets then line up the veggies. Use a 1" paint brush, paint free please, to spread more olive oil along the top too. Don't be afraid to use too much. The paint brush really pushes the oil in amongst the cabbage leaves and makes it so much better.


Sprinkle ground black pepper and Kosher salt all over the veggies. I tend to use a lot of salt. The healthiness of the veggies counteracts the sodium, right?


Roast in oven about 20-25 minutes. Feel free to turn the cabbage over about halfway through...sometimes I do..sometimes I don't.


And..oh my!! These veggies were so, so, so good!! The tomatoes melted in my mouth. The cabbage was sweet! My kids ate cauliflower!!!

I am not ashamed to say, I ate a whole head of roasted cabbage in 24 hours! I am ashamed to say, my husband wouldn't let me sleep in the same room with him after those same 24 hours however. Next time, I won't forget the Beano.