Savory veggie muffins
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- 1 cup whole milk
- 3 tablespoons olive oil
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
3. In another bowl, whisk together the eggs, milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Stir in the grated zucchini, grated carrots, chopped red bell pepper, parsley, and chives. Mix well.
6. Divide the batter evenly among the muffin cups, filling each one about 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Serve the savory veggie muffins warm or at room temperature.
Variations:
- You can use any combination of vegetables you like such as spinach, kale, broccoli, or corn.
- Add some shredded cheese for extra flavor.
- You can also add some chopped cooked bacon or ham for a meaty version.
Tips:
- You can freeze these muffins for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer bag.
- To reheat, simply microwave them for 30-45 seconds or until heated through.
Conclusion:
Savory veggie muffins are a healthy and tasty way to start your day. They are packed with vegetables and can be customized to your liking. They are also great for meal prep as they can be made ahead of time and stored in the freezer. Give this recipe a try and let us know what vegetables and spices you added to make it your own!