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Savory Veggie Muffins

Discover the magic of Savory Veggie Muffins packed with zucchini, bell peppers, and carrots. Perfect for any meal, these muffins are a quick, healthy, and delicious treat.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 120kcal
Cost: $10

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tins
  • Grater
  • Spatula

Ingredients

  • 150 ml milk whole or 2%
  • 2 pcs eggs
  • 200 g flour
  • 100 g grated cheese
  • 1 packet baking powder
  • 1 pcs zucchini
  • 1 pcs bell pepper
  • 1 pcs carrot
  • to taste salt and pepper

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, combine the flour with the baking powder and whisk together.
  • Crack the two eggs into the bowl and pour in the milk, mixing until you have a smooth batter.
  • Grate the zucchini, bell pepper, and carrot, then fold them into the batter.
  • Add the grated cheese and season with salt and pepper, stirring to incorporate.
  • Spoon the batter into your muffin tins, filling each about 3/4 full.
  • Bake for 20-25 minutes until the tops are golden brown and a toothpick comes out clean, then let them cool slightly before removing from the tins.

Notes

For added flavor, consider mixing in a pinch of dried herbs like oregano or thyme. If you want a crispy top, sprinkle a little extra cheese on top before baking. Make sure not to overmix the batter to keep the muffins tender. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 3 months.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 1mg
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