@aannmiller
Savory Vegetable Muffins
These savory muffins are a wonderful treat, ideal for breakfast, a snack, or even as a side dish with dinner. They’re packed with nutrients from the vegetables and have a delightful cheesy flavor that makes them irresistible. Enjoy your freshly baked vegetable muffins warm, perhaps with a dollop of butter or a spread of cream cheese for added indulgence. Happy baking!
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
Steps
1
Preparing the Mixture:
Preheat Oven: Set your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups well.
Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder.
Wet Ingredients: In another bowl, beat the eggs, milk, and olive oil until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Preheat Oven: Set your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups well.
Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder.
Wet Ingredients: In another bowl, beat the eggs, milk, and olive oil until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
2
Adding the Filling:
Add Vegetables and Cheese: Fold in the grated cheese, chopped vegetables, corn, and herbs into the batter.
Mix Gently: Stir everything gently until the vegetables and cheese are evenly distributed throughout the batter.
Add Vegetables and Cheese: Fold in the grated cheese, chopped vegetables, corn, and herbs into the batter.
Mix Gently: Stir everything gently until the vegetables and cheese are evenly distributed throughout the batter.
3
Baking:
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Bake: Place the tray in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cooling: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Bake: Place the tray in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cooling: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories330kcal16%
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Fat20g1%
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Saturated Fat5g0%
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Carbohydrates25g1%
-
Fiber3g0%
-
Sugar2g0%
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Protein12g0%
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Cholesterol130mg6%
-
Sodium400mg20%
Percent Daily Values are based on a 2,000 calorie diet.