Savory veggie and cheese muffins are a delicious and nutrient-packed snack or side dish, perfect for breakfast, lunchboxes, or any on-the-go treat. These muffins combine a variety of vegetables, herbs, and sharp cheddar cheese for a flavorful bite with just the right amount of cheesy goodness. Soft and moist, yet sturdy enough to hold together, these muffins are great for adults and kids alike. Here’s a guide to making these delicious muffins at home.
Ingredients
. 1 cup all-purpose flour
. 1 cup whole wheat flour (for added fiber, or use 2 cups all-purpose flour if preferred)
. 1 tbsp baking powder
. 1/2 tsp baking soda
. 1/2 tsp salt
. 1/4 tsp black pepper
. 1 tsp garlic powder (optional, for extra flavor)
. 1/2 cup grated carrots
. 1/2 cup finely chopped bell peppers (any color)
. 1/2 cup grated zucchini (squeeze out excess moisture)
. 1/4 cup chopped spinach or kale
. 1 cup sharp cheddar cheese, shredded
. 1/4 cup grated Parmesan cheese (optional, for extra flavor)
. 2 large eggs
. 1 cup buttermilk (or plain yogurt for a similar tangy effect)
. 1/4 cup olive oil or melted butter
. 1/4 cup chopped fresh herbs (like parsley, chives, or basil for added freshness)
Instructions
Step 1: Preheat the Oven
1 . Preheat: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Step 2: Mix the Dry Ingredients
1 . Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, pepper, and garlic powder. This forms the dry base for your muffins.
Step 3: Prepare the Vegetables and Cheese
1 . Prep Veggies: Grate the carrots and zucchini, chop the bell peppers, and spinach or kale.
2 . Add Cheese: Stir the shredded cheddar cheese and Parmesan (if using) into the dry mixture.
3 . Fold in Vegetables: Add the grated carrots, bell peppers, zucchini, and spinach to the dry ingredients, tossing to coat. This helps evenly distribute the veggies throughout the batter.
Step 4: Combine the Wet Ingredients
1 . Whisk Together: In a separate bowl, whisk the eggs, buttermilk, and olive oil (or melted butter) until well combined.
Step 5: Mix the Batter
1 . Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing, as it can make the muffins dense.
2 . Add Fresh Herbs: Fold in the chopped herbs for a burst of flavor.
Step 6: Fill Muffin Cups and Bake
1 . Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about ¾ full.
2 . Bake: Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3 . Cool: Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Tips for the Best Savory Muffins
. Squeeze the Zucchini: Excess moisture can make the muffins soggy, so be sure to squeeze as much liquid as possible from the grated zucchini.
. Use Fresh Herbs: Fresh herbs add brightness, but dried herbs can work if that’s what you have on hand (use about 1-2 tsp of dried herbs instead).
. Experiment with Cheese: While sharp cheddar gives a classic flavor, feel free to try other cheeses like feta or gouda for a unique twist.
Serving Suggestions
These muffins are perfect on their own or as a side. Pair them with a hearty soup, fresh salad, or even with a dollop of Greek yogurt for a satisfying breakfast or snack.
Nutritional Benefits
Loaded with vegetables, whole grains, and cheese, these muffins offer fiber, protein, and essential nutrients. Carrots bring beta-carotene, spinach adds iron, and zucchini offers vitamin C. Combining these with cheese gives the muffins a boost of calcium, making them both delicious and nutritious.
Storage and Reheating
. Storage: Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
. Freezing: These muffins freeze well. Simply place in a zip-top bag and freeze for up to 3 months. Reheat directly from frozen in the microwave or oven.