Possum’s Recipe Book

Vegetable Muffins with a Selection of Cold Meats Cheeses and Mixed Salad

Serves 4-6

Inspired by my Italian Cooking Course in Tuscany

150g plain flour
60g butter - melted
300g courgettes - finely sliced
200g fennel bulb - cubed and cooked
200g carrots - cubed and cooked
150g baby leaf spinach - wilted
1 onion - finely chopped
20g Parmesan cheese - grated
2 eggs
15g baking soda
Sea salt
Black pepper
olive oil
200ml milk
Butter - melted for muffin moulds
Flour - extra for muffin moulds

Method

Pre-heat oven to 200C (fan)

heat oil in a fry pan and add onion. Fry gently until transparent.
Add the courgette and cook for 10mins.
Add the fennel, carrots and spinach and cook for 5mins.
Season with salt and pepper.
In a glass bowl mix together the flour, eggs, Parmesan cheese, melted butter, 
a pinch of salt and pepper and milk.
When fully mixed add the baking soda, vegetables and mix well.
Grease the muffin moulds with butter and dust with flour.
Pour the vegetable mixture into the moulds.
bake for about 40mins.
Serve warm with cold meats, cheeses and a mixed salad.