Roast Vegetable Muffins

These savoury muffins are quick to make and very tasty. They are like a quiche without the pastry – so they are ideal for lunch with salad and some new potatoes. The recipe can be made dairy free by leaving out the cheese. You could always sprinkle a few sunflower seeds or pine nuts over the top before putting them in the oven. This would make them more nutritious.

Makes 12 muffins and serves 6

Ingredients

420 g sweet potato (medium sized)

1 red pepper

1 courgette

1 parsnip

2 tbsp olive oil
6 free-range eggs

2 tbsp Oat Drink

75 g goat’s cheese cut into small pieces (optional)

basil leaves

sea salt and black pepper

Method

Preheat the oven to 175°C/350°F/ gas 4.   Wash and peel all the vegetables and cut them into 1cm cubes. Place the vegetables on a baking tray and drizzle with oil. Sprinkle the vegetables with salt and pepper and toss well to ensure they are coated with a film of oil. Roast the vegetables in the oven for about 15-20 minutes or until tender.

Meanwhile whisk the eggs, with the Oat drink, season with salt and pepper and set on one side.

Either line the muffin tins with shop bought muffin cases or you can make your own. Cut twelve 12 cm /5 in squares of non stick baking paper and scrunch them up slightly so they fit into the indentations in the muffin tin.

Divide the roasted vegetables and pieces of goat’s cheese (if using) between the muffin cases.

Pour the egg mixture over the vegetables and bake in the oven for 15 minutes or until the egg mixture is just set and the tops are golden brown.

Garnish the muffins with a few torn basil leaves and serve.