These veggie-packed muffins are filled with a variety of veggies, onion, garlic, courgettes and red peppers. Don't be put off by the list of ingredients - these muffins are well worth the effort.
- 1 tbsp. oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 20g sun-dried tomatoes, chopped
- 60g red pepper from a jar, roasted, chopped
- 185g grated courgette, squeezed of excess moisture
- 225g plain flour
- 50g cornmeal
- 2 tsp. baking powder
- 1/2 tsp. each salt, pepper and bicarbonate of soda
- 1 tsp. each dried basil and oregnao
- 110g butter
- 2 tbsp. sugar
- 2 eggs
- 120g light soured cream + 120ml milk
- 1 tbsp. olive oil
- 30g parmesan, grated
Preheat oven to 190C and grease or line a 16-hole muffin tin.
Cook the onion and garlic in the oil for 5 minutes or until softened, then add the tomatoes. Pour into a food processor and add the pepper and courgette, then pulse until finely chopped together.
Stir together the flour, cornmeal, baking powder, salt, pepper, bicarb, basil and oregano. Cream butter and sugar until pale and fluffy, then beat in the eggs one at a time. Beat in the cream, milk and oil.
Add the dry mix to the wet mix alternately with the veggies in 2 parts. Stir until just combined, then divide between the muffin liners and sprinkle with cheese.
Bake until browned and risen, around 35-40 minutes.