Savoury Vegetable Muffins

Hello HTS Community

Kicking of the snacks series with Vegetable Muffins, that carry the fun of eating a muffin with the goodness of vegetables. It’s a perfect disguise to get kids to eat vegetables, plus it doubles as a great breakfast, on-the-go meal or mini snack for adults. The best part about the recipe is, that you can use any combination of vegetables that you have available at hand, with a base recipe.

This recipe makes a batch of 6 medium sized muffins, and I have used cauliflower, red and yellow bell peppers, corn and peas as the vegetable mix. You can substitute cauli and peppers with grated zucchini and carrots and they taste amazing when put together or individually. Just make sure to remove excess water from these vegetable by squeezing them in a kitchen cloth before adding to batter, else, you will end up with soggy muffins. Other options for vegetable inclusions are mushrooms, lightly cooked onions, chopped spinach, herbs, etc.

If you like these muffins, you can also try my Zucchini Bread, Pumpkin Bread and Zucchini Fritters.

Ingredients you will need:

• Grated cauliflower- 1/2 cup (water squeezed out)
• Chopped bell peppers- 1/2 cup
• Frozen or fresh corn- 1/8 cup or 2 tablespoons
• Frozen or fresh peas- 1/8 cup or 2 tablespoons
• Grated cheese- 1/2 cup (any cheese of choice)
• Milk- 1/4 cup
• Yogurt- 2 tablespoons
• Olive oil- 2 tablespoons
• Egg- 1
• All purpose flour- 1 cup
• Baking powder- 1+1/2 teaspoon
• Salt and Pepper – to taste

Steps to make Vegetable Muffins:

• Preheat oven to 180 degree Celsius and grease a muffin tin generously.
• Grate the cauliflower and wrap in a clean kitchen towel to squeeze excess water. Do not throw the juice, it is filled with nutrition, use it in a sauce, curry or pasta.
• In a bowl, whisk together all wet ingredients, and add cheese. Now slowly incorporate the flour, baking powder, salt and pepper to make a thick batter. Don’t worry of the batter seems very thick, because it is going to get the moistness from vegetables.
• Add the vegies and just fold with a spatula. Avoid the temptation to rigorously whisk, folding just 8-10 times should be enough.
• Using a spoon, place the batter in the muffin tray, and let them bake for 20-25 minutes. Keep an eye on the baking time, as every oven is different. Use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
• Serve warm. These muffins can be stored at room temperature for up to 2 days, or frozen for up to 6 weeks. Just let them thaw at room temperature and reheat in microwave, or in a preheated oven for about 6-7 minutes.