Recipe: Light Veggie Muffins

LIGHT VEGGIE MUFFINS

1/2 cup olive oil
1/2 cup chopped red pepper, chopped by hand
1/2 cup chopped yellow pepper, chopped by hand
1 cup chopped onion
1 cup chopped celery, chopped by hand
3 cups grated carrots
2 cloves minced garlic, optional
2 packages (10-ounces each) chopped spinach, thawed, squeezed dry
2 cups egg substitute
1/2 cups matzah meal
2 teaspoons salt
pepper to taste

Heat oven 350 degrees F. Spray muffin tins with nonstick cooking spray.

In a large pot, saute peppers, onion, celery, carrots, and garlic (if using), in oil until onions are browned and most of the liquid is evaporated, about 20 minutes.

Remove from heat and add very well drained spinach. Add egg substitute, matzah meal, salt and pepper, combine thoroughly. Spoon mixture into muffin tins, filing about 3/4 full.

Bake about 45 minutes to 1 hour, until firm.

Serve warm or refrigerate and reheat to serve.

*This recipe does not work in a casserole or baking dish. Squeeze out all the moisture from the thawed spinach. For a different taste, sprinkle warm muffins with shredded cheese.

Source: WJW, Fox TV, Cleveland, Ohio