Roasted Vegetable Muffins

• 2 cups self-raising flour
• 1 cup grated cheddar cheese
• 2 cups roasted vegetables, diced 2cm (a mixture of pumpkin, kumara, parsnip, red capsicum, onions, start with more than 2 cups to allow fo)
• 1/4 cup light olive oil (such as grapeseed) or 1/4 cup other lightly flavored oil (such as grapeseed)
• 1/4 cup aioli
• 1 teaspoon salt
• fresh ground black pepper
• 2 eggs
• 1 cup milk
• butter, for greasing
• 3 tablespoons pumpkin seeds

1. Preheat the oven to 180u0b0C fan bake.
2. In a large bowl mix the flour and cheese then add the vegetables and mix gently.
3. In a separate bowl beat the rest of the ingredients except the pumpkin seeds.
4. Add to the dry ingredients and mix carefully to just combine.
5. Butter a muffin tin (for 6 large muffins or 12 medium) and fill with the mixture.
6. Sprinkle the tops with seeds and bake for 20 minutes for 6 large, or 15 minutes for 12 medium muffins, until golden.
7. Cool in the tin.
8. Serve with butter or pesto.

flour, cheddar cheese, roasted vegetables, light olive oil, aioli, salt, fresh ground black pepper, eggs, milk, butter, pumpkin seeds

Taken from www.food.com/recipe/roasted-vegetable-muffins-241941 (may not work)