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

1. Heat a large skillet over medium heat; add the oil and swirl the oil around in the pan.

2. Add in the onion, green pepper, and mushrooms.

3. Stir/sauté for 4 minutes or until the mushrooms have given off their liquid and it has evaporated.

4. Transfer mixture to a large bowl; let cool for 5 minutes.

5. In another bowl, whisk the flour, sugar, and baking powder until well combined; set aside.

6. Add the eggs and remaining ingredients to the vegetables; stir to combine.

7. Stir in the flour mixture until incorporated.

8. Prepare muffin pan by spraying the indentations and rims around them with nonstick cooking spray.

9. Fill muffin pans 3/4 full; make sure any vegetables are fully submerged in the batter.

10. Bake in a 400°F oven for 23 minutes or until the muffins have well-rounded, lightly browned tops and pick comes out clean.

11. Place pan on a wire rack; let cool 10 minutes.

12. Gently tip each muffin to one side to make sure it isn’t stuck (gently rock muffin back and forth to release).

13. Remove muffins from pan and cool on wire rack 5 minutes.

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