Roasted Vegetable Muffins Food

SAVORY VEGETABLE MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook the vegetables first. Heat 2 teaspoons oil in skillet over medium heat. Add vegetables and cook for 3-4 minutes, until softened. Add seasonings and stir to incorporate. Set aside to cool.
• In a mixing bowl, combine all the dry ingredients.
• In a large mixing bowl, combine all the wet ingredients. Add the vegetables and combine.
• Add the dry ingredients into the wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together. The less you stir the mixture, the lighter and fluffier your muffins will be. Note that the batter will be thick.
• Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

SAVORY VEGAN VEGGIE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
• Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.