Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 12 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 1 medium red onion, peeled and chopped
- 1 red capsicum, cored and chopped into cubes
- 1 small zucchini, chopped into cubes
- 2/3 cup canola oil
- 1 1/4 cup buttermilk, save 2 tbs
- 500grams self-raising flour
- 1teaspoons mustard powder
- 100grams cheddar, grated
- 75grams feta, crumbled
Nutrition per serving
1300kJ / 312Cal
1300 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
8.5grams
Fat
16.0grams
Carbs
32.6grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You can use whatever roasted vegetables you like including leftovers in these simple but tasty savoury muffins.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Toss the vegetables in a roasting tin with oil and roast for 20 minutes. Grease a 12 hole muffin tin. Whisk the oil and buttermilk together in a jug.
Step 2 of 3
Whisk the flour and mustard powder together in a large bowl and the cheddar. Stir in the cooled roasted vegetables. Fold the buttermilk mix into the dry ingredients and gently fold in the feta until just combined.
Step 3 of 3
Divide the mix between the muffin tin holes. Bake for 25 minutes until golden.
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