Description

Small savory muffins with veggies are a delightful summer treat that blends fresh, seasonal vegetables into a light and fluffy snack. Each bite offers a burst of flavor, making them perfect for picnics, brunches, or casual dinners. With their crispy edges and tender centers, these muffins not only look vibrant but also provide a nutritious option for busy days. Enjoy them warm or as a grab-and-go meal that captures the essence of summer!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup whole milk
3 tbsp olive oil
1/2 cup grated cheese (cheddar or feta)
1 cup mixed vegetables (zucchini, bell peppers, spinach)

Instructions

Preheat oven to 375°F (190°C) and prepare a muffin tin with nonstick spray.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs; mix in milk and olive oil. Stir in cheese and chopped vegetables.
Gently combine wet and dry ingredients until just mixed.
Spoon batter into muffin cups, filling them about three-quarters full.
Bake for 20-25 minutes or until golden brown. Cool slightly before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (50g)
Calories: 120
Sugar: 1g
Sodium: 200mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: Customize with your favorite vegetables or herbs for varied flavors. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.