Categories: Lunch, Muffins, Side Dish
Ingredients
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 8 ounces cremini mushrooms, thinly sliced
- 1 2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 large eggs, lightly beaten and at room temperature
- 1 (8 ounce) can tomato sauce
- 2/3 cup grated parmigiano-reggiano cheese
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Directions
-
Heat a large skillet over medium heat; add the oil and swirl the oil around in the pan.
-
Add in the onion, green pepper, and mushrooms.
-
Stir/sauté for 4 minutes or until the mushrooms have given off their liquid and it has evaporated.
-
Transfer mixture to a large bowl; let cool for 5 minutes.
-
In another bowl, whisk the flour, sugar, and baking powder until well combined; set aside.
-
Add the eggs and remaining ingredients to the vegetables; stir to combine.
-
Stir in the flour mixture until incorporated.
-
Prepare muffin pan by spraying the indentations and rims around them with nonstick cooking spray.
-
Fill muffin pans 3/4 full; make sure any vegetables are fully submerged in the batter.
-
Bake in a 400°F oven for 23 minutes or until the muffins have well-rounded, lightly browned tops and pick comes out clean.
-
Place pan on a wire rack; let cool 10 minutes.
-
Gently tip each muffin to one side to make sure it isn’t stuck (gently rock muffin back and forth to release).
-
Remove muffins from pan and cool on wire rack 5 minutes.