Savory Veggie and Cheese Muffins

Savory Veggie and Cheese Muffins are a delicious and versatile snack or breakfast option. They’re packed with flavor from fresh vegetables and cheese, and they make a great on-the-go meal. These muffins are perfect for meal prep or for serving at a brunch or picnic.

Here’s a simple recipe for Savory Veggie and Cheese Muffins:

Table of Contents

Ingredients:

1 1/2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 teaspoon garlic powder (optional)
1/2 teaspoon dried oregano (optional)
1/2 cup grated cheddar cheese (or any cheese you like, such as mozzarella, gouda, or feta)

1/2 cup grated zucchini (about 1 small zucchini, squeezed to remove excess moisture)
1/2 cup finely chopped bell pepper (red, yellow, or green)
1/4 cup finely chopped green onions or chives

2 large eggs
1/2 cup milk (or buttermilk for extra richness)
1/4 cup olive oil (or melted butter)

1/4 cup grated parmesan cheese (optional, for extra flavor)

Instructions:

1. Prepare the Oven and Muffin Tin:

Preheat the oven to 375°F (190°C).
Grease a muffin tin or line it with paper liners. This recipe makes about 12 muffins.

2. Mix Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and oregano (if using).

3. Add Cheese and Veggies:

Stir in the grated cheddar cheese, grated zucchini, chopped bell pepper, and green onions (or chives). Make sure the veggies are evenly distributed in the dry ingredients.

4. Mix Wet Ingredients:

In a separate bowl, whisk together the eggs, milk, and olive oil (or melted butter) until smooth.

5. Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy. If you like, fold in some parmesan cheese for an extra cheesy flavor.

6. Fill Muffin Tin:

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 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, and the tops are lightly golden brown.

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, or serve warm.

Tips and Variations:

Other Veggies: You can swap in or add other veggies like spinach, mushrooms, corn, or even diced carrots for variety.
Cheese Choices: Experiment with different cheeses like feta (for a Mediterranean twist), mozzarella (for a softer texture), or goat cheese (for richness).

Make them Spicy: Add a pinch of red pepper flakes or finely diced jalapeños for some heat.
Herbs: Fresh or dried herbs like thyme, basil, or rosemary can add even more flavor to the muffins.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

These Savory Veggie and Cheese Muffins are flavorful, fluffy, and perfect for any meal of the day. You can enjoy them as a snack, for breakfast, or even pack them for lunch. Plus, they store well in an airtight container for a few days, or you can freeze them for later!