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–+ servings
Twelve veggie muffins cooling on a wire rack
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5 from 16 votes

Savory Veggie Muffins

Make these deliciously appetizing, savory veggie muffins with vegetables and cheese. They are perfect for breakfast, a quick and healthy snack, and for taking on the go.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Freezer friendly: 3 Months
Shelf life: 3-4 Days
Servings: 12
Author: Samira

Equipment

Ingredients

Base ingredients

  • 1.5 cups white flour
  • 1 cup milk
  • 1/2 cup mozzarella cheese or your favorite cheese
  • 3 eggs
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp dried oregano or rosemary

Vegetables

  • 2 carrots orange and/or purple
  • 1 zucchini
  • 1 bell pepper
  • 1/2 cup broccoli
  • 1/2 cup corn
  • 1/2 cup cauliflower optional

Frosting (optional)

  • 1 avocado large
  • 2 Tbsp lime juice
  • cracked red peppercorns to sprinkle (optional)

Instructions

  • Use a knife, a cheese grater, or a spiralizer to prepare the vegetables. Finely chop/grate the carrots, zucchini, bell pepper, broccoli, and cauliflower. Remove the corn kernels from the cob.
    If needed, grate the cheese.
  • Pre-heat your oven to 325ºF/170ºC (fan-assisted). Lightly grease or line with muffin liners a 12-cup muffin pan.
  • In a large bowl, add the flour, baking powder, salt, and oregano. Stir to combine. Then add the milk and eggs. Whisk into a smooth batter.
  • Add the cheese and vegetables to the batter. Mix until thoroughly combined. Then, divide the mixture evenly into each cup of the muffin pan.
  • Bake in the oven at 325ºF/170ºC (fan-assisted) for 25-30 minutes. Use a toothpick or sharp knife to check the batter is cooked through.
    Then, place the muffin on a wire rack to cool. Enjoy them as is, with butter, or avocado frosting.
  • Optionally, prepare the avocado frosting by blending the avocado and lime juice until smooth. Then pipe onto the veggie muffins using a piping bag.

Video

Notes

Vegetable options: Feel free to swap out any veggies with your favorites, but stick to fairly dry ones to maintain the perfect texture (moist veggies will affect the texture and baking time).

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 274mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2216IU | Vitamin C: 25mg | Calcium: 135mg | Iron: 2mg