Serves: 6
Total Calories: 128
Yield: 12 muffins
Set Global Sun Oven out to preheat. Coat muffin tins with cooking spray or use silicone baking molds.
Toss the diced vegetables, onions through leeks, with the oil in a large bowl. Season with salt and pepper. Spread vegetables out in two rimmed baking pans that fit, cross stacked, in the cooking chamber. Cook vegetables, uncovered in Sun Oven until tender, about 1 hour. Set aside to cool. Leave Sun Oven out. Boil the potatoes while the vegetables are cooking. Mix the mashed potatoes with the eggs, herbs, and salt. Fold in the roasted vegetables. Fill muffin tins or silicone molds with vegetable and potato mixture (at this point the muffins can be well wrapped and frozen for up to 4 weeks). Bake in Sun Oven until heated through and set, about 40 minutes. (Frozen muffins will need to bake longer) Let muffins rest in tins about 10 minutes, run a knife around edges to loosen, invert pan to release muffins.
This Solar Root Vegetable Muffins recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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