Savory Veggie and Cheese Muffins

Looking for a nutritious and flavorful snack or breakfast option? Our savory veggie and cheese muffins are the perfect choice. Packed with vibrant vegetables and melty cheese, they make for a healthy yet satisfying bite. Here’s how to make them step-by-step.

Ingredients for Savory Veggie and Cheese Muffins

How to Make Savory Veggie and Cheese Muffins

1. Preparing the Oven and Muffin Pan

Start by preheating your oven to 375°F (190°C). Prepare a standard muffin pan by either greasing it lightly or lining it with muffin paper liners. This ensures the muffins come out cleanly after baking.

2. Preparing the Vegetables

To make the best veggie and cheese muffins, it’s essential to prepare the vegetables properly:

1. Grate the Zucchini: Use a grater for the zucchini and press out any extra moisture with a clean dish towel. This step is crucial to avoid a soggy texture in the muffins.
2. Grate the Carrots and Chop the Bell Peppers: You can use any color of bell peppers for added flavor and color. Mince them finely for even distribution.
3. Chop the Green Onions: Green onions add a mild onion flavor that pairs well with the cheese and other vegetables.

3. Mixing the Dry Ingredients

In a large mixing bowl, combine:

• Flour: Use your choice of all-purpose, whole wheat, or a mix of both for extra fiber.
• Baking Powder: Acts as a leavening agent for light and fluffy muffins.
• Salt, Black Pepper, and Garlic Powder: Add seasoning for a balanced savory taste.

4. Combining the Wet Ingredients

In a separate bowl, whisk together:

• Eggs: Three large eggs help bind the mixture.
• Milk: Adds moisture to the batter.
• Butter or Olive Oil: Warmed before adding to the mixture, this adds richness and moisture.

Pro tip: For extra flavor, use melted butter, while olive oil will provide a lighter, Mediterranean-style taste.

5. Combining the Ingredients

Now, carefully add the wet mixture to the bowl of dry ingredients. Mix until just combined to avoid overmixing, which can make the muffins dense. Once the batter is well combined, add the prepared vegetables and shredded cheese.

Gently fold in:

• Grated Carrots
• Bell Peppers
• Green Onions
• Shredded Cheese: This can be a single cheese type or a blend for more complex flavor.
• Grated Zucchini

6. Baking the Muffins

1. Spoon the Batter: Divide the batter evenly into the prepared muffin pan, filling each cup about three-quarters full.
2. Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean and the tops are golden brown, they’re ready.
3. Cooling: After baking, allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.