Description
Delicious and nutritious savory muffins packed with vegetables, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup chopped spinach
- 1/2 cup grated cheese
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (180°C). Grease a muffin tin.
- In a large bowl, mix zucchini, carrot, spinach, and cheese.
- In another bowl, whisk eggs, olive oil, and milk.
- Add flour, baking powder, salt, and pepper to the wet ingredients. Stir until combined.
- Fold in the vegetable mixture.
- Spoon the batter into the muffin tin, filling each cup 2/3 full.
- Bake for 20-25 minutes or until golden and a toothpick comes out clean.
- Cool for 5 minutes before serving.
Notes
- You can substitute any vegetables you prefer.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave for 10-15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg