Cheesy vegie muffins
Discover a delightful twist on your breakfast routine with these Cheesy Veggie Muffins! Packed with wholesome carrots, zucchini, and gooey cheddar cheese, these muffins are a perfect blend of flavor and nutrition. Easy to make with simple ingredients like flour, milk, olive oil, and eggs, they are an ideal healthy snack or on-the-go breakfast option. Try this recipe now and enjoy a savory treat that's sure to please everyone.
- 26 Mar 2024
- Cook time 25 min
- Prep time 30 min
- 10 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.10g | 3% |
| Sugar 1.75g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.51g | 8% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 40mg | 8% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 4.29mg | 5% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 2.66ug | 2% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 160mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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