Saturday, September 14, 2013

Salad Muffins

Salad Muffins

1 small carrot pared chopped fine
1 zucchini skin chopped fine
1 yellow squash skin chopped fine
1/3 cup chopped squeezed spinach
2 scallions chopped fine
1/2 red pepper chopped fine
1/2 small Vidalia onion chopped fine
2 cloves garlic pressed

 The Squash Skins

All the veggies together

Put ALL the veggies in a plastic bowl, cover with plastic wrap and nuke it for 3 minutes, spread out on a plate to cool.

1 packet dry ranch dressing mix
2 eggs
1 cup milk
1/3 cup olive oil
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 teaspoon baking powder
1 tablespoon sugar
whisk the wet ingredients together
Then whisk the dry ingredients in a separate bowl and then whisk both wet and dry together.
Then stir in the veggies. grease a muffin pan and fill them half way
Place in a preheated 375 degree oven and bake for 30 minutes or until they puff up and spring back on their golden tops
(They will be moist in the middle cause they have so much veggies in them)

Serve with a mixture of softened butter, ketchup and Tabasco if you want.

Note: You can make these in an Ebelskiver pan,
or make the batter pancakes.

Add finely chopped kimchi or lowfat cheese too

Good AND healthy