Roasted Vegetable-Puree Muffins with Homemade Tzatziki – a veggie-rich twist to a versatile snack!
It’s been a while since I had been on a short trip to Greece. It was a very enjoyable couple of days (way too short!) in beautiful nature, warm and pleasant weather – and good natural food. Being back home, I often remember the taste of fresh Tzatziki and the aroma of roasted vegetables: bell pepper, zucchini, eggplant.
Inspired by these memories, I tried to come up with something that incorporates these flavors into something a bit easier to handle: I like to have food sitting ready in the fridge or being able to take it along easily – to work, to a trip, you name it. Muffins are ideal for this purpose, so the question is how to squeeze those veggies into them?
Easy answer: a vegetable puree. I roast the veggies and make a chunky puree out of them and some spices and extras. You want a bit of texture so that the muffins won’t look to bland in the end – you also will have to chew a little 😉 Add the puree to flour and milk, mix it and you are done with the dough for my “Roasted Vegetable-Puree Muffins”. After 20-25 minutes in the oven, they are ready to be eaten immediately or stored until you devour them.
They are super delicious and of course go well alone or with a homemade Tzatziki. Hummus will be a nice extra as well, I think. These muffins can be a snack, lunch, even breakfast. I hope you enjoy them as much as I do!Print
For the muffins:
- 2 Tbs extra virgin olive oil
- 1 red pepper, zucchini, and eggplant, onion, thinly sliced
- 2.5 cups (300 g) flour of choice (I use 2 cups cashews + 1/2 cup almonds ground into flour in the blender)
- 2 Tbs tomato paste
- 2 Tbs Balsamic vinegar
- 1 Tbs agave or maple syrup
- 1 Tbs baking powder
- oat milk for thinning the batter
- salt, pepper to taste
- 1 cloves garlic
For the Tzatziki:
- 1 cucumber cut into small cubes
- 2 cloves garlic
- 16 oz (400 g) plant-based yoghurt
- 2 Tbs apple cider
- 1 Tbs olive oil
- salt, pepper to taste
- Preheat oven to 375°F (190°C). Roast the chopped vegetables for 45 minutes on a baking sheet prepared with parchment paper. Let cool for about 10 minutes.
- Combine the roasted vegetables, garlic, tomato paste, salt, pepper, balsamic vinegar, and agave in a blender. Pulse until you have a chunky puree.
- Prepare the flour with a blender, if you process it yourself.
- Combine the flour, vegetable puree in a bowl. Add oat milk, if the dough is too sticky.
- Fill a muffin tin with the batter and bake for 25 minutes.
- While the muffins are baking, make the Tzatziki: combine the cucumber, garlic, yoghurt, cider, and oil in a small bowl. Season with salt and pepper.