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Savory Veggie Muffins Recipe

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4.3 from 5 reviews

These Savory Veggie Muffins are a delicious and nutritious snack or breakfast option, packed with fresh zucchini, carrots, herbs, and cheddar cheese. Moist and flavorful, they are perfect for meal prepping or enjoying on the go, offering a wholesome way to incorporate vegetables into your diet.

  • Total Time: 32 minutes
  • Yield: 12 servings

Ingredients

Vegetables

  • 1 cup zucchini (shredded, about 1 medium zucchini or 2 small)
  • 1 cup carrot (grated, about 2 carrots)
  • 3/4 cup corn kernels (fresh or frozen)

Dry Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fresh rosemary (finely chopped)
  • 1 teaspoon fresh dill (finely chopped)
  • 1/2 teaspoon salt
  • 1 cup cheddar cheese

Wet Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup butter (melted)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners. Spray the liners lightly with baking spray to prevent sticking, especially if you use nonstick liners.
  2. Prepare Vegetables: Grate the zucchini and carrots. Squeeze out excess liquid from the zucchini by wrapping it in a cheesecloth or paper towel and pressing to remove moisture. This ensures the muffins aren’t soggy.
  3. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, finely chopped dill, rosemary, and salt. Stir well to distribute the leavening agents and herbs evenly.
  4. Combine Wet Ingredients and Veggies: Add the shredded veggies, corn kernels, cheddar cheese, eggs, milk, and melted butter to the dry ingredients. Mix gently until the batter just comes together, being careful not to overmix.
  5. Fill Muffin Tin and Bake: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
  6. Add Optional Cheese Topping: For extra cheesiness, sprinkle additional grated cheddar on top of the muffins during the last 5 minutes of baking and allow it to melt and brown slightly.

Notes

  • Squeezing out the zucchini liquid is essential to prevent soggy muffins.
  • You can use fresh or frozen corn kernels; just make sure frozen corn is thawed and drained.
  • Customize the herbs to your taste—thyme or parsley work well as alternatives.
  • These muffins freeze well and can be reheated in the oven or microwave.
  • For a dairy-free version, substitute the milk and butter with plant-based alternatives and use vegan cheese.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/savory-veggie-muffins-recipe/