Veggie Muffins

Here is my recipe for beautiful and tasty savoury vegetable muffins to be enjoyed at all times from appetizer to side dish.

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For salsa see here:Rojo Mojo

Ingredients for 10 muffins:

• Mixed vegetables 210g (carrots, courgettes, peppers, aubergines, etc.)
• Onion 1
• Flour 00 170g
• Milk 120ml
• Whole eggs 3
• Seed oil 80ml
• Parmesan 90g
• Instant Yeast 15g
• Salt and pepper 

For salsa see here: Rojo Mojo

Procedure:

In a bowl we break 3 eggs and beat them by adding 120ml of milk, 170g of flour and the sachet of yeast without creating lumps, 80ml of oil and 90g of Parmesan cheese, trying to obtain a fluid and well mixed mass.

We can add the sautéed vegetables to the mixture and after stirring well we transfer the mixture into lightly oiled aluminium ramekins without exceeding half of the container.

Baking:

Bake in a hot oven at 180° for 25 minutes.

I always accompany them with a sauce in this case it is the Rojo mojo which in my opinion goes very well with its fresh taste to the muffins.

• I like to cut vegetables into mirepoix, that is to say very small cubes to have a uniform taste with every bite.

• We can replace the seed oil with olive oil.

We wash all the vegetables we want to use for a total weight of about 210g, we cut the onion and the vegetables into cubes and in a non-stick pan let's saute them with 15ml of oil evo salt and pepper.