Savory Vegetable Muffins
These savory vegetable muffins are packed with nutritious veggies and perfect for a quick breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Gives structure without being heavy
- 2 teaspoons baking powder Helps the muffins rise
- 1 teaspoon salt Simple seasoning
- 1 teaspoon black pepper Simple seasoning
- 1 teaspoon dried oregano Optional Italian seasoning
Wet Ingredients
- 2 eggs Bind everything together
- 1 cup milk Any milk works, dairy or non-dairy
- 1/3 cup olive oil Keeps the muffins moist
Vegetable Ingredients
- 1 cup grated zucchini Squeeze out extra water
- 1 cup grated carrot Adds sweetness and color
- 1 bell pepper, finely chopped Red or yellow adds brightness
- 1 cup spinach, chopped A handful for nutrients
- 1/4 cup green onion or chives Gentle onion flavor
- 1 cup cheese Cheddar or feta for flavor
- optional chili flakes For gentle heat
Instructions
Prep the Veggies
- Wash and grate the zucchini and carrot. Squeeze the grated zucchini in a clean kitchen towel or paper towels to remove excess moisture.
- Chop the pepper, spinach, and green onion very small.
Make the Batter
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- In a separate bowl, whisk the eggs, milk, and olive oil until smooth.
- Pour the wet mix into the dry ingredients and stir gently until just combined.
- Fold in the grated zucchini, carrot, peppers, spinach, green onion, and cheese. Sprinkle in chili flakes if desired.
Bake and Cool
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or oil each cup.
- Evenly divide the batter among the cups.
- Bake for 18 to 22 minutes, until golden and a toothpick comes out clean. Let muffins rest in the pan for 5 minutes, then move to a rack to cool.
Notes
Muffins hold well and can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat before serving.