These Savory Veggie and Cheese Muffins are a great way to sneak in some vegetables while enjoying the comforting flavors of cheese and herbs. They’re perfect for breakfast, a snack, or even as a side dish to a soup or salad. You can customize them with your favorite veggies, making them a versatile, healthy, and tasty treat!
Savory Veggie and Cheese Muffins
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend of your choice)
- 1 cup finely chopped veggies (zucchini, bell peppers, spinach, or any mix of your favorites)
- 2 large eggs
- ½ cup milk (whole milk, almond milk, or any milk of your choice)
- ¼ cup olive oil (or melted butter)
- 1 tbsp Dijon mustard (optional, adds flavor)
- 2 tbsp fresh herbs (like parsley or chives, finely chopped – optional but adds a nice fresh touch)
- Optional Add-ins:
- Cooked bacon bits, shredded carrots, green onions, or a pinch of chili flakes for a little heat.
Instructions:
1. Preheat and Prepare the Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with non-stick spray or line it with paper muffin liners. This recipe should make about 12 regular-sized muffins.
2. Prepare the Dry Ingredients:
- In a large bowl, combine flour, baking powder, baking soda, salt, pepper, and oregano. Whisk them together until evenly mixed.
3. Add the Veggies and Cheese:
- Stir in the shredded cheese and your chopped veggies. Make sure the veggies are chopped into small pieces so they distribute well throughout the muffins. If you’re using watery veggies like zucchini, squeeze out any excess moisture before adding them to the dry mixture to avoid soggy muffins.
4. Mix the Wet Ingredients:
- In a separate bowl, whisk together the eggs, milk, olive oil, and Dijon mustard (if using). If you’re adding fresh herbs like parsley or chives, mix them in here as well.
5. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
6. Fill the Muffin Tin:
- Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and firm to the touch.
8. Cool and Serve:
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are delicious warm or at room temperature.
Tips:
- Customize the Veggies: You can use a variety of vegetables like spinach, mushrooms, carrots, or even corn. Just make sure to chop them finely for even distribution.
- Cheese Varieties: Experiment with different cheeses! A sharp cheddar, mozzarella, feta, or even a mix of cheeses can create interesting flavors.
- Make Ahead: These muffins store well in an airtight container for up to 3 days or freeze for up to 3 months. Reheat them in the microwave or oven for a quick snack or breakfast.
- For Extra Flavor: Add a sprinkle of garlic powder, smoked paprika, or nutritional yeast to the batter for an added kick.
These Savory Veggie and Cheese Muffins are a perfect way to enjoy a tasty, veggie-packed snack or breakfast option. They’re full of flavor and can be easily customized to fit your preferences!