Sunday brunch is one of my favourite meals. I’ll often wake up around 10, pour myself a glass of o.j. and spend an hour preparing something tasty, but then there are those lazy mornings when I wake up and just don’t feel like cooking anything.
These muffins are the cure for those days. It’s also the perfect way to clean up those last few slices of ham, the left over roast potatoes, half a can of corn, and sauteed carrots that have been sitting in the back of your fridge for a week. The chopped up left overs are suspended in an eggy batter that makes them a suitable (if not convincing) stand-in for frittatas, and like their more pedigreed Italian cousin, they taste better as leftovers than straight out of the oven.
These muffins really embody what this blog is about, there are a few basic ratios you need to know and then the rest is up to your creativity (or what’s left in your fridge). This time I used some leftover grilled eggplant, squash, bell peppers and onions, adding in some chopped up garlic scapes and green onions for a bit more flavour. For seasoning I went with smoked paprika (pimenton) and ground coriander seed, but really you could use just about anything here.
- Pre-heat the oven to 350 degrees F. Line a muffin tin with 12 muffin cups.
- Whisk the the dry ingredients together. Add the grated cheese and toss to combine. Add the veggies and toss to coat each piece with flour.
- Whisk the milk and eggs together. Add to the dry ingredients and gently stir until just combined (it's okay if there are a few lumps).
- Divide evenly between the muffin cups and put it in the oven for 15-20 minutes or until a toothpick inserted comes out clean.