Vegetable Stew and Savory muffins

I heavily adapted these from a Vegetarian Times recipe.

Smoky Vegetable Stew

1 onion, chopped
5 sticks celery, chopped
half a bag of baby carrots, chopped
2 medium zucchini, chopped
3 cloves garlic, minced
1 large can diced tomatoes
4 cups water + 2 veggie bullion (I use Edward and Sons Not Chick/n or Not Beef bouillon- can find at Sprouts for Whole Foods)
1 tsp smoked paprika
1 inch ginger, freshly grated
1/3 pre-cooked farro (Trader Joe's)
1 can great northern beans, drained and rinsed
salt and pepper to taste

Saute the onion, celery, zucchini and carrots in a pot with some olive oil.  When onions are starting to get soft add minced garlic to bottom of pan with a tsp more olive oil and cook until fragrant. Add water and bullion, tomatoes, farro, beans and paprika. Simmer for 20- 30 min until farro is soft.

Basil Parmesan Sun-dried Tomato Corn muffins

Dry:
1 1/2 cups all purpose flour
1 cup medium grind cornmeal
2 tsp baking powder
1 tsp salt

Wet:
1/4 c olive oil
1 cup 2% milk
2 eggs
1/2 cup light sour cream

Add-ins:
1 cup fresh basil, chopped
1 cup grated Parmesan cheese
1/3 c sundried tomatoes packed in oil, chopped
3 cloves garlic, pressed in garlic press

Course sea salt for garnish
Spray olive oil

Combine the dry ingredients in large bowl. Combine the wet ingredients in separate bowl. Add wet to dry and mix until just combined. Mix in the add-ins until incorporated.  Spray muffin tins with olive oil. Put 1/3 cup batter in each muffin cup.  Spray batter with olive oil and sprinkle sea salt on top.
Bake at 350 degrees approx 20 min, until knife inserted comes out clean.  Turn on broiler for 2-3 minutes until tops are browned.