Cheesy vegie muffins
These Cheesy Veggie Muffins combine carrots, zucchini, and cheddar cheese for a flavorful, nutritious snack. Easy to make, they offer a delightful way to incorporate vegetables into breakfast or as an on-the-go treat.
Cook time 25 min
Prep time 30 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp baking powder
1 cup carrots
1 zucchini
1/2 cup cheddar cheese
2 eggs
1/2 cup milk (1% fat)
1/3 cup olive oil
Here’s a delightful recipe for Cheesy Veggie Muffins, a perfect blend of savory cheese and nutritious vegetables. These muffins are not only delicious but also packed with essential nutrients, making them an excellent choice for a healthy snack or a wholesome breakfast option. Whether you’re a veggie lover or simply looking to try something new, this recipe is sure to become a favorite.
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- Wash and peel the carrots, then shred them using a grater.
- Wash and grate the zucchini. If the zucchini is particularly watery, you may want to give it a gentle squeeze to remove some of the excess moisture.
- In a large bowl, combine the flour and baking powder. Stir well to ensure the baking powder is evenly distributed throughout the flour.
- In another bowl, beat the eggs lightly. Add the milk and olive oil to the eggs, and mix well until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix.
- Gently fold in the shredded carrots, grated zucchini, and cheddar cheese into the batter. Ensure they are evenly distributed without overmixing.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your cheesy veggie muffins warm or at room temperature. They're perfect for breakfast, a snack, or a savory addition to any meal.
Your Cheesy Veggie Muffins are now ready to be enjoyed! These muffins are a fantastic way to incorporate more vegetables into your diet while indulging in the rich, cheesy flavor. Serve them warm for the best taste. They also make great on-the-go snacks or lunchbox additions. Happy baking!
Cheesy vegie muffins FAQ:
Bake the Cheesy Veggie Muffins at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
The muffins are done when they are golden brown and a toothpick inserted in the center comes out clean. Additionally, they should spring back when gently pressed.
Yes, you can substitute cheddar cheese with other cheeses such as mozzarella, feta, or pepper jack for different flavors. Adjust the amount based on your preference.
Store leftover Cheesy Veggie Muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. They can also be frozen for up to 3 months.
Yes, you can use whole wheat flour instead of all-purpose flour. Keep in mind that this may result in a denser muffin, so you may need to adjust the liquid slightly if the batter is too thick.
Cooking Tips:
- Grate the carrots and zucchini finely to ensure they blend well into the muffin batter and cook evenly.
- Use a non-stick muffin tin or line the tin with paper liners to make it easier to remove the muffins after baking.
- Feel free to add other veggies like bell peppers or spinach for extra flavor and nutrients.
- For a richer flavor, you can use sharp cheddar cheese or mix in some Parmesan.
- Be sure not to overmix the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
- Store any leftover muffins in an airtight container in the refrigerator to keep them fresh for several days.
Nutrition Facts
10 ServingsCalories 120kcal
Protein 5g
Carbohydrates 18g
Fiber 1.10g
Sugar 1.75g
Fat 11g
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