Do you have any leftovers and fancy something savoury? These savoury muffins with ratatouille have plenty of vegetables and Frankfurters, and are simply delicious. They make a great packed lunch or picnic lunch.
Makes 14 muffins
250 gr plain flour
2 medium eggs
100 ml milk
30 gr natural Greek yoghurt
30 gr chopped mozzarella cheese
1 tablespoon olive oil
3 tablespoons ratatouille
1 smoked Frankfurter, cut into pieces (if you plan on making a vegetarian recipe, leave it out)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon curry powder (optional)
14 silicone muffin moulds
If you have already some leftover ratatouille, skip this paragraph. You can also use other leftover vegetables like peas. To prepare the ratatouille, cut an aubergine, a courgette and a red pepper into cubes. In a frying pan heat 1 tablespoon of olive oil then add half an onion, chopped. Cook on a medium heat for 3 minutes then add all the vegetables (if you prefer to follow the original ratatouille recipe, cook each vegetable separately then combine together). Cook for 10 minutes then add 50 ml of tomato passata. Season with salt. Cook for another 5 minutes.
For the muffin mix, combine the eggs, salt, milk, and yoghurt together. If you prefer, add some curry powder too. Then add the olive oil, the flour and the baking powder. Add the ratatouille, chopped mozzarella and the chopped Frankfurter.
Pre-heat the oven at 180 degrees Celsius. Arrange the muffin moulds on a baking tray and pour some of the muffin batter in each of them, leaving about 1/4 of space at the top of the mould. Bake for 20 minutes or until golden and cooked through (check by piercing a muffin with a toothpick, it has to come out clean).
Serve either hot or cold, ideally with a fresh salad of wild rocket and tomatoes with a bit of olive oil.