A great way to get some extra vegetable intake. Serve warm as an extra treat.– the(anonymous)chef
Savoury Vegetable Muffins
12 Muffin cases
2 cups mozzarella cheese
75g Meredith dairy feta , crumbled
1/2 cup black olives, sliced
1/2 cup home roasted tomatoes 6-8 grape tomatoes (*Note 1)
1/2 cup of fresh Australian asparagus
1/2 cup chopped Continental parsley and chives
2 cups whole meal spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda / bi-carb soda
1/2 tsp Olsson’s salt
1 egg large
1 cup Bonsoy
1/4 cup plain yoghurt
1/4 cup (60ml) olive oil
1 garlic clove , minced
Preheat oven to 180°C/350°F (160°C/320°F fan).
Place 12 muffin cases in a 12 hole Bakemaster muffin tin. Whisk all of your dry ingredients in a medium Mason Cash bowl.
In a separate medium Mason Cash bowl, whisk together your wet ingredients.
In a large Mason Cash Bowl, pour the wet ingredients into the dry ingredients. Mix as few times as possible, until just incorporated.
Add cheese, feta, tomato, asparagus, olives. As well as herbs such as chives and parsley. Mix as few times as possible just to incorporate remaining bits of flour. We suggest 7 big stirs.
Place muffin cases into a Bakemaster muffin tray. Divide between 12 holes. Batter should be thick and fill muffin tin
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre. Cool for 10 minutes, then transfer to cooling rack.
Take 6-8 grape tomatoes. Cut in to quarters. Line a bakemaster tray with baking paper.
Place tomatoes on tray. Drizzle with a little olive oil, cracked pepper and balsamic vinegar. Place under grill for 3-4 mins