Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
After making two giant pots of chicken soup, I had lots of soup vegetables, left over. Rather than throw them out, I put them in the refrigerator, hoping I would think of something to do with them. My husband is the hero and suggested patties and offered to get the muffin tins, for me. Silly me asked him which he wanted, vegetable pancakes or muffins and he started to say the pancakes until I frowned and said, “They’re fried.” Muffins of a sort is what we got and they were definitely baked.
I am going to do my best to re-create this recipe . It was one of those that I put ingredients in, as I thought of them.
Soup Veggi Muffins
About 3 cups of assorted soup vegetables – carrots, onions, sweet potato, turnip, celery and parsnip.
1 cup potato starch
1 cup ground walnuts
(no seasoning since the soup had plenty)
2 eggs (add more potato starch if you think the mixture is too wet.)
1-2 teaspoons dried parsley to sprinkle on top or if you have fresh parsley, please use it
Preheat oven to 35o degrees F.
Take cooked soup vegetable and put them through the food processor until you have a smooth blend. There will be liquid from the soup even though you should drain it, first.
After removing it from food processor, drain again and put in a large bowl. Add potato starch, nuts and eggs and mix well.
Spray muffin tins with olive oil and pour muffin batter into cups. Bake at 350 degrees for about 25 minutes.
Believe it or not, you end up with a little wet but delicious “muffins”. You can add anything you want to the recipe.