With Autumn well on its way filling foods are more the order of the day. I love having soup but being gluten-free can mean the bread on the side are some rather crumbly small specimens which do not do the soup justice. Main meal soups this time of year need a hunk or two of gorgeous bread and well my gluten-free bread just doesn’t cut it.
We all love savoury muffins here so I have simply come up with roasting vegetable with a savoury muffin top, the results are really tasty and mine is gluten-free so expect yours to rise even more with the help of those gluten strands Paul Hollywood loves so much!
Of course this traybake doesn’t have to be served with soup, Oscar is not a soup fan so his was served with salad and a couple of slices of ham. It I can tell you it is also mighty fine cold so perfect for the packed lunch the next day as it is a good size so there should be left overs!
Since moving our oven seems super quick so after roasting the veg for 25 mins it only took about 18 minutes to fully cook. I would recommend you check it at just before 20 minutes but allow time wise for up to 35 minutes.
I used my Pampered Chef rectangle baking pan. I use this pan for so many things so happily mention it again here as for family baking/cooking particularly it is a great size! It is 33 x 23 x 5 so use a similar size pan.
So here is my recipe for this really scrummy roasted vegetable muffin traybake:
280g Plain flour (I used gluten-free)
40g of porridge oats
2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoon of oil (I used sunflower oil)
7 floz of milk
2 tablespoon of natural yoghurt (If you don’t have this then add it as extra milk)
A good handful of parsley chopped
100g cheese grated
1 teaspoon of chilli powder (optional)
For the roasted veg I used but you can vary to what you have or your choice but include onions though!
Cut the veg to similar sizes for even cooking.
2 onions roughly chopped
1 courgette halved then sliced
1 red pepper chopped
1/4 butternut squash chopped
2-3 garlic cloves sliced.
salt and black pepper
oil to toss the veg in.
- Firstly preheat your oven to 190ºC
- Now put your chopped veg in the baking pan and toss in a little oil then season and toss again.
- Roast for about 25-40 minutes until the veg is softening and beginning to brown which gives it a lovely flavour.
- Whilst the veg is roasting sort your other ingredients out.
- In one bowl mix all your dry ingredients and in another all your wet plus the parsley and half of the cheese.
- Once the vegetables are cooked, take them out of the oven. Brush a little oil around the tin where the muffin topping will be.
- Now fold in your dry ingredients into the wet. This produces a lumpy quite thick muffin mix.
- Put your muffin mix evenly over the roasted vegetables and top with the remaining cheese.
- Bake until firm to touch and a lovely golden brown colour. Check at just 18 minutes but expect it to be a bit longer. (See note above about the oven in our new house!)
Served either warm from the oven or leave to cool. Cut into squares or long chunky fingers that are perfect for dipping into soup!
You may also like this Blackberry traybake with blackberry icing or this baked roasted vegetable frittata or maybe these retro looking coconut macaroon squares all that have been baked in my Pampered Chef rectangle pan.
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