Savory Veggie Muffins
Delicious and nutritious muffins packed with zucchini, carrot, and cheese, perfect for a quick snack or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup zucchini, grated
- 1 cup carrot, grated
- 1 cup corn (fresh or canned)
- ½ cup herbs (such as parsley or chives), chopped
- 1 cup cheese (cheddar or your choice), shredded
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ¼ cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix the flour, baking powder, baking soda, and salt together until evenly combined.
- Whisk together the milk, vegetable oil, and eggs until well mixed.
- Stir the grated zucchini, carrot, corn, chopped herbs, and shredded cheese into the wet mixture.
- Fold the wet ingredients into the dry ingredients. Stir just until combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
Notes
Grating the veggies ensures they blend well into the batter. You can customize the cheese and add spices as desired.