This time of year it might be hard to get these “muffins” done in one day. You can get a head start by prepping the vegetables the night before, or you could make hybrids; half solar, half conventional baked. Once they’re assembled they can be frozen. That way they’re ready to pop in the Sun Oven whenever the weather is favorable.
6 oz. pearl onions, peeled
1 cup butternut squash, peeled and diced
2 cups rutabaga, peeled and diced
1 cups turnip, peeled and diced
1 cup leeks, diced
2 cups celery root, peeled and diced
3 tablespoons olive oil
salt and pepper to taste
2 medium baking potatoes, boiled, peeled, and mashed
2 large eggs
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon dried thyme
salt to taste
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.
Makes 12 muffins, 4 to 6 servings