For the batter
1Pre heat the oven at 180 degrees C.
2Mix chopped tomatoes, carrot, mushroom, red chilli flakes, pepper, lemon zest and oil together in a oven proof glass bowl.Cover the bowl tightly using a aluminium foil. Bake for 30 mins.
3Turn off the heat. Remove the bowl from the oven. Let it cool.
4Keep the caramelised onion ready.
5In another large bowl, beat egg and oil on high speed using a hand mixer.
6Using a spatula, gently mix the cooked ingredients, flour, semolina, caramelised onion,seasonings and butter milk.
7Let the batter rest of 10 minutes.
8Pre heat the oven at 140 degrees C.
9Grease and dust a muffin tin.
10Mix the batter and fold in the shredded cheese.
11Gently transfer the batter into the prepared tin. I always use small size muffin tin or mini loaf tin.
12Bake for 20. - 25 minutes or until done.