Why You’ll Love These Muffins
- Healthy and Tasty: Filled with fresh vegetables and cheese, these muffins strike the perfect balance between nutrition and flavor.
- Quick and Easy: With minimal prep and just one bowl, you’ll have a wholesome treat ready in no time.
- Customizable: Personalize with your favorite veggies, cheeses, and seasonings.
- Portable: Perfect for breakfast, snacks, or even packed lunches.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose or whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika (optional)
Wet Ingredients:
- 2 large eggs
- ⅓ cup olive oil or melted butter
- ½ cup plain yogurt or sour cream
- ½ cup milk
Add-Ins:
- 1 cup grated cheese (cheddar, mozzarella, or a mix)
- ½ cup shredded zucchini (water squeezed out)
- ½ cup finely chopped spinach or kale
- ⅓ cup diced bell peppers (red, green, or yellow)
- ¼ cup shredded carrot
- 2 tbsp chopped parsley or chives
Instructions
Step 1: Prep Your Oven and Pan
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with paper liners.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and smoked paprika.
Step 3: Mix Wet Ingredients
- In another bowl, whisk the eggs, olive oil, yogurt, and milk until smooth and well combined.
Step 4: Add Vegetables and Cheese
- Stir the cheese, zucchini, spinach, bell peppers, carrot, and parsley into the wet mixture.
Step 5: Combine Wet and Dry Ingredients
- Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the muffins light and fluffy.
Step 6: Fill the Muffin Pan
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7: Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Muffins
- Remove Excess Water: Squeeze water out of the zucchini and other moist veggies to avoid soggy muffins.
- Use Fresh Ingredients: Fresh vegetables and herbs add the best flavor and texture.
- Don’t Overmix: Stir gently to keep the muffins tender and airy.
- Customize Add-Ins: Experiment with different vegetables, cheeses, or even cooked bacon or ham.
Variations
- Extra Cheesy: Sprinkle more cheese on top before baking for a golden, crispy crust.
- Spicy Twist: Add chopped chili peppers or a pinch of cayenne for a kick.
- Herb Infusion: Try fresh dill, thyme, or rosemary for an herby flavor.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Serving Ideas
- Breakfast: Pair with scrambled eggs or avocado for a satisfying start to the day.
- Snack: Enjoy on its own or with a dollop of Greek yogurt or sour cream.
- Lunchbox Addition: Perfect alongside a salad or bowl of soup for a balanced meal.
- Party Platter: Serve as an appetizer with a dipping sauce like ranch or hummus.
