Roasted Vegetable Muffins
Posted: September 30, 2008 Filed under: Breakfast, gluten free, no grains, Snacks, Stage 1, Travel Foods, vegetarian Leave a comment »
I love and miss fruits, but I can’t include them in my diet right now. Doing so would bring my symptoms back, and I’ve come too far in my healing and feel to good to destroy my progress.
My favorite muffin is blueberry, but since I’m not doing fruits, I decided to try my favorite vegetables instead.
I also made these without grains and I liked the results so much that these will go on my list of favorite muffins. Right under blueberry!
1 cup ghee or non hydrogenated palm oil, melted
1 can cannellini beans, rinsed and drained
1 cup of blanched almonds, soaked
2 cloves of garlic, pressed
1/4 teaspoon sea salt
4 large eggs
about 2 cups of chopped roasted vegetables (I used broccoli, red bell pepper and onions)
food processor
muffin pan lined with muffin papers
whisk or hand held mixer
garlic press
Preheat oven to 350F.
In a food processor, process ghee or oil, beans, nuts, garlic and salt until smooth.
In a separate bowl, whisk eggs until light and frothy. Add bean/nut mixture and stir well to combine. Add vegetables and mix well.
Using a ladle or nested measuring cup (one where the smaller ones fit inside the bigger ones), fill paper lined muffin tins almost full, leaving about 1/2 inch space from the top.
Bake for about 30 mins, until tops are golden and inserted knife, fork or toothpick comes out clean.
Let muffins cool to room temperature before peeling away paper.
MAkes about 12-15 muffins.
Note: If you had roasted vegetables for dinner the night before, save some or make enough to use in this recipe the next day!
