Roasted Vegetable Muffins (Gluten Free)
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 1 hour
- 2 small sweet potatoes, peeled
- 2 capsicums
- 1 large zucchini
- 2 red onions or eschallots
- Oil for drizzling
- 50g/1.7ozs. feta, crumbled
- 1 egg
- 1/4 cup oil
- 1.5 cups cassava or tapioca flour
- 1/2 cup grated cheese
- 1 teaspoon salt
Step 1 - Preheat oven to 200C/400F and line two baking trays with parchment. Cut up the vegetables-I recently learned a tip to cut capsicums or bell peppers up. You slice off the top and bottom, remove the seeds and unfold the centre and slice it up. I peel and quarter the onions and put these on a tray with the capsicum. I then use a peeler to thinly slice long ribbons of sweet potato and zucchini and put those on a second tray. Drizzle both trays with oil and roast the capsicums and onions on the top rack as they will take longer (about 30-40 minutes) and the zucchini and sweet potato on another tray for about 15 minutes.
Step 2 - Keep the oven on 200C/400F. Line a cupcake or muffin tray with liners. Blend the egg, oil, cassava or tapioca flour, grated cheese and salt in a blender or food processor. Pour this into the cupcake liners and then top with the roasted vegetables and some feta dividing them evenly among the cavities. Bake for 20 minutes.