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Savory Vegetable Muffins

These hearty vegetable muffins are made by mixing chopped leftover vegetables into a batter with cheese, eggs, and pantry staples, then baking until golden and crispy around the edges. The final result is a moist, flavorful muffin with a slightly crispy top, perfect for breakfast or snacks. They turn odds and ends into a satisfying, satisfying bite with bright vegetable flavor and cheesy richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Home-style
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shredded cheese cheddar or your favorite cheese
  • 2 pieces eggs beaten lightly
  • 0.5 cup olive oil
  • 0.5 cup milk dairy or plant-based
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 cups chopped vegetables carrots, zucchini, spinach, or leftovers
  • 1 tablespoon fresh herbs thyme, parsley, or basil, chopped

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or Fork
  • Knife and chopping board
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Grease the muffin tin or line with paper liners, ready for the batter.
  2. Chop your leftover vegetables into small, even pieces—about ¼ inch—so they bake evenly and look colorful.
  3. In a large bowl, whisk together the beaten eggs, olive oil, and milk until the mixture is smooth and slightly frothy.
  4. Add the flour, baking powder, and salt to the wet ingredients, then stir gently until just combined—don't overmix to keep the muffins light.
  5. Fold in the shredded cheese, chopped vegetables, and chopped herbs with a spatula, ensuring everything is evenly distributed but avoiding overworking the batter.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Gently tap the tin on the counter to settle the batter and remove air bubbles.
  7. Bake in the preheated oven for 20-25 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean.
  8. Carefully remove the muffins from the oven and let them cool in the tin for about 5 minutes. The aroma should be warm, cheesy, and roasted.
  9. Transfer the muffins to a wire rack and let them cool slightly or serve warm—these are delicious when still a little crispy on top.
  10. Enjoy these savory muffins plain or with a dollop of yogurt, accompanied by a fresh salad or your favorite breakfast sides.

Notes

Feel free to customize with different vegetables or cheeses. Using leftovers makes this recipe quick, resourceful, and endlessly adaptable.