These savory vegetable & cheese muffins are fluffy, delicious and filled with the goodness of vegetables, herbs and cheese. Grab a few for a quick breakfast or sneak them into your kid’s snack box. Bake them in our Idlito 4-in-1 Silicone Kitchen Molds for muffins in fun shapes.
Who doesn’t love muffins? Soft, fluffy and delicious, you can make muffins out of practically anything. And by anything, I literally mean anything. There’s no rule that says muffins have to be sweet, is there? In fact, savory vegetable and cheese loaded muffins are a great breakfast option.
These savory muffins have the goodness of eggs, shredded zucchini, carrots, tomatoes, and cheese in them. Your favorite herb will add a ton of flavor to these savory vegetable muffins.
Now, if you’re wondering about the fun shapes of these muffins, they were made in these Idlito 4-in-1 Silicone Kitchen Molds. They come in a variety of shapes including these pretty flower and whimsical heart shaped ones.
These multipurpose Idlito 4-in-1 Silicone Kitchen Molds can be used to bake, steam, chill, and freeze a variety of recipes. When you use them to bake these muffins, they pop out easily in these pretty shapes. Imagine how excited your little one would be to gobble up these beauties?
And speaking of these beautiful muffins, I added a pinch of spice to them to better bring out the flavor of the vegetables. They’re best enjoyed fresh out of the oven slathered with soft butter. We also like to enjoy them with ketchup. I am sure marinara sauce would go well with these muffins as well. Whatever dipping sauce you choose to serve them with, I assure you that these muffins will be gobbled up by your family in no time at all. Even if you do end up with leftovers, they are easily reheated quickly in the microwave or a warm oven.
Here’s how you make these Good Morning Muffins – Savory Vegetable & Cheese Muffins.
Ingredients: (Makes 14-18 small muffins)
- Zucchini – 1, grated
- Carrots – 2, grated
- Tomato – 1 small, deseeded and finely chopped
- All purpose flour – 2 cups
- Salt – 1/2 tsp
- Sugar – a pinch
- Baking powder – 1 tbsp
- Baking soda – 1/4 tsp
- Black pepper powder – 1/8 tsp
- Rosemary leaves – 1/4 tsp, finely chopped (can also use thyme or basil)
- Eggs – 2, large
- Oil – 1/2 cup
- Milk – around 3/4 – 1 cup (see instructions below)
- Cheddar cheese – 1 cup, shredded (can also use Monterey Jack or similar hard cheese)
- Pre-heat the oven to 350 deg.F. Grease 2 Idlito 4-in-1 Silicone Kitchen Molds with oil and set aside.
- Take the zucchini, carrots and tomato in a wire mesh strainer placed over a large measuring cup or bowl. Add a pinch of salt and rest for 5-10 minutes so that the vegetables let out water. Use a spatula or spoon to squeeze out all the liquid from the vegetables. We will use this nutritious liquid in the recipe, so don’t discard it.
- In a large mixing bowl, take the flour, salt, sugar, baking powder, baking soda, pepper and rosemary. Whisk thoroughly to combine. Set aside.
- To the vegetable liquid in the measuring cup, add the whisked eggs and oil. Add milk to make up 1 1/2 cups of liquid ingredients in all. Mix well.
- Add the liquid ingredients, vegetables and shredded cheese to the bowl of dry ingredients. Use a whisk or wooden spoon to combine well, but do not over-mix. Batter will be thick.
- Spoon batter into the molds using a spoon, making sure to get the batter evenly around the crevices of the mold. Fill each mold 3/4th full and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted into the muffins comes out clean.
- Remove the molds from the oven and rest for 5-10 minutes. Carefully pop out the muffins from the molds and cool them on a wire rack.
- Serve muffins warm with butter or a dipping sauce.
- Store the completely cooled leftover muffins in a sealed container in the refrigerator, reheating them in the microwave or a warm oven before serving.
I hope you enjoyed this recipe for delicious savory vegetable and cheese muffins. Do try them for a quick breakfast or snack.
Did you like this recipe? Check out other recipes by our guest contributor here.
AUTHOR BIO: This article was written by our guest contributor Anjana Devasahayam, who runs the food blog At The Corner Of Happy & Harried. Anjana loves to create recipes for her family and friends, and she especially loves putting her unique twists on traditional recipes. You can also follow Anjana on Facebook | Instagram | Pinterest | Twitter | Google+.