Savoury Vegetable Muffins
Delightful and wholesome muffins packed with veggies like zucchini and carrots, perfect for breakfast, snacks, or light lunch.
Servings: 12 muffins
Calories: 180kcal
Ingredients
Muffin Base
- 60 g Softened butter Make sure it's at room temperature
- 60 g Plain or Greek yogurt
- 120 ml Milk
- 5 ml Lemon juice or vinegar Used to sour the milk
- 2 pieces Free Range Eggs
- 250 g Plain Flour (Einkorn Flour recommended)
- 5 g Baking soda
- 5 g Baking powder
- 2.5 g Salt
- 1 g Dried Oregano
Vegetable Fillings
- 1 cup Grated Zucchini (about 2 small zucchinis)
- 1 cup Grated Carrot (about 2 small carrots)
- 125 g Corn kernels (canned, fresh, or frozen)
- 40 g Red pepper (finely diced)
- 100 g Grated cheese (cheddar recommended)
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Line a 12-hole muffin tray with baking paper.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and dried oregano until well combined.
- In a separate bowl, add lemon juice to the milk and let it sit for about 5 minutes. Then whisk in the yogurt, eggs, and softened butter until smooth.
- Create a well in the center of the dry mixture and pour in the wet mixture. Gently mix with a wooden spoon or spatula just until incorporated. Be careful not to overmix!
Combine
- Fold in the grated zucchini, grated carrot, corn kernels, diced red pepper, and grated cheese until evenly distributed.
- Spoon the mixture into the muffin tray, filling each hole to the top.
Baking
- Bake in the preheated oven for 20-25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Remove the muffins from the oven and allow them to cool on a rack before enjoying.
Notes
These muffins are versatile and can be paired with yogurt or fruit for breakfast. Ideal for lunchboxes or picnics.