Instructions
Step 1: Preheat the Oven
1 . Preheat: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Step 2: Mix the Dry Ingredients
1 . Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, pepper, and garlic powder. This forms the dry base for your muffins.
Step 3: Prepare the Vegetables and Cheese
1 . Prep Veggies: Grate the carrots and zucchini, chop the bell peppers, and spinach or kale.
2 . Add Cheese: Stir the shredded cheddar cheese and Parmesan (if using) into the dry mixture.
3 . Fold in Vegetables: Add the grated carrots, bell peppers, zucchini, and spinach to the dry ingredients, tossing to coat. This helps evenly distribute the veggies throughout the batter.
Step 4: Combine the Wet Ingredients
1 . Whisk Together: In a separate bowl, whisk the eggs, buttermilk, and olive oil (or melted butter) until well combined.
Step 5: Mix the Batter
1 . Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing, as it can make the muffins dense.
2 . Add Fresh Herbs: Fold in the chopped herbs for a burst of flavor.
Step 6: Fill Muffin Cups and Bake
1 . Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about ¾ full.
2 . Bake: Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3 . Cool: Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Tips for the Best Savory Muffins
. Squeeze the Zucchini: Excess moisture can make the muffins soggy, so be sure to squeeze as much liquid as possible from the grated zucchini.
. Use Fresh Herbs: Fresh herbs add brightness, but dried herbs can work if that’s what you have on hand (use about 1-2 tsp of dried herbs instead).
. Experiment with Cheese: While sharp cheddar gives a classic flavor, feel free to try other cheeses like feta or gouda for a unique twist.
Serving Suggestions
These muffins are perfect on their own or as a side. Pair them with a hearty soup, fresh salad, or even with a dollop of Greek yogurt for a satisfying breakfast or snack.
Nutritional Benefits
Loaded with vegetables, whole grains, and cheese, these muffins offer fiber, protein, and essential nutrients. Carrots bring beta-carotene, spinach adds iron, and zucchini offers vitamin C. Combining these with cheese gives the muffins a boost of calcium, making them both delicious and nutritious.
Storage and Reheating
. Storage: Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
. Freezing: These muffins freeze well. Simply place in a zip-top bag and freeze for up to 3 months. Reheat directly from frozen in the microwave or oven.
How To Make Amish Wedding Steak
Creamy Potato & Hamburger Soup Made In the Crockpot
Slow Cooker Ham and Potato Soup
How To Make Snickerdoodle Muffins Recipe
How your sleeping position reveals if you’re lazy
You don’t know it, but the washing machine is one of the appliances that adds to our bill: I’ll reveal the trick that will change your life
Soft Apple Pie: The Secret to Making It Super Soft and Delicious!
Blueberry Cheesecake Rolls
Caramels in six minutes Ingredients 1 cup unsalted butter (2 sticks) 1 cup packed brown sugar 1/2 cup heavy cream 1/4 cup light corn syrup 1/2 teaspoon
