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Quick Savory Veggie Muffins

Plate of quick savory veggie muffins with colorful vegetables
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Delightfully fluffy and flavorful muffins packed with shredded mixed vegetables and sharp cheddar cheese, perfect for a nutritious snack or breakfast.

Ingredients

Scale
  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 Large Eggs
  • 1/2 cup Milk
  • 1/3 cup Vegetable Oil or Melted Butter
  • 1/3 cup Plain Yogurt or Sour Cream
  • 1 1/2 cups Shredded Mixed Vegetables
  • 1 cup Shredded Sharp Cheddar Cheese
  • 3 Green Onions (Scallions)

Instructions

  1. Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin with liners or grease.
  2. Grate the mixed vegetables and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
  4. In another bowl, whisk the eggs until fluffy, then add the milk, oil, and yogurt. Mix until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  6. Fold in the vegetables, cheese, and green onions until evenly distributed.
  7. Divide the batter among muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until golden and a toothpick comes out clean.
  9. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For best results, use fresh, seasonal vegetables and ensure they are well-drained to prevent sogginess. These muffins can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/quick-savory-veggie-muffins/

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