Tuesday, 5 July 2011

Mediterranean Vegetable muffins

I am taking my mother and sister for a day out tomorrow to celebrate my mother's birthday.  I just checked the restaurant details at the place we are going to, and it says that, in the high season, they have 'lunch platters' rather than their usual meals.  This sounds like the sort of think where you don't get much choice, and everything is piled on a plate together and wrapped.  I may be wrong, but the line was busy when I rang to check.  So, the usual - take something with me to eat.

I made these little muffins as they are easy to eat with salad or soup or as a meal by themselves.  They have a little bit of Parmesan cheese (24months matured), so there should be very little lactose in them.  This could be left out.


1 onion, chopped
1 red pepper ( I use the pointed variety), charred and skinned, chopped
1 inch round of aubergine, chopped
1 garlic clove, chopped finely
Basil leaves, chopped, or other herb as wanted
3 olives, very finely chopped
250g flour (40% urid, 40& tapioca, 20% cornmeal)
1 tbsp baking powder
1/4 tsp mustard powder
25g Parmesan, grated
3 eggs, separated
225ml water
100ml olive oil

Cook chopped onion and aubergine in some of the oil until soft, add red pepper and garlic and cook for a few minutes more.  Stir in chopped herbs and olives.

Sift/whisk flour with baking powder and mustard.  Mix in with vegetables and Parmesan

Mix egg yolks in with oil and water and add to flour/vegetable mixture.  Stir until fully incorporated.  It does look a bit gross; don't worry.

Whisk egg whites and fold gently into mixture.

Spoon/pour into muffin cases - mixture makes 10-12.

Cook at 180C for 25 minutes.

This makes a light muffin.  If you want a denser one don't whisk the egg white.

The flavour of these is quite subtle - add more of whatever takes your fancy to pep it up- chilli, whole cherry tomatoes, rosemary...

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