The best part, they are a great make-ahead recipe and so easy to adapt.
And these clean-eating savory vegetable muffins perfectly fit the bill. These vegetable muffins are not limited to breakfast. In fact, they can be paired with pretty much everything from salads to soups. All you need to do is prepare the dough, add it to the muffin tray (with or without liners), and bake. Less than 40 minutes is all it takes – from start to finish!
» Flour – All-purpose flour (maida) works the best. However, you can use whole wheat flour too. Just a note – whole wheat flour will produce a dense yet flavorful muffin. » Baking powder – will lend our muffins a cake-like texture. » Sugar – granulated sugar works the best. Sugar helps to balance the flavor and make the muffins brown during baking. » Salt – to enhance the overall flavor. » Seasonings – Italian herb seasoning, salt, and pepper adds tons of flavor to these muffins. » Buttermilk and yogurt – add moisture. » Cheese – To add some spice to these vegetable muffins, I have used a taco blend cheese. But any shredded cheese will work. » Vegetables – I have used onions and bell peppers as the moisture content in these two is sufficient to keep our muffins moist. Bell peppers add a pop of color and flavor to our muffins.
No yeast No fermentation No rising time.
Simply make the dough, add it to the muffin tray, and bake. That’s it; you are all set. » Preheat – Get your oven ready. Preheat the oven to 350°F. Line a muffin tray with liners and set it aside. » Chop and pat dry the vegetables – Peel and finely chop the onions and bell peppers. Now, wrap the chopped vegetables in between two paper towel sheets. The paper towel will soak up all the moisture from the vegetables. Extra moisture in veggies will make the dough difficult to bind. » Mix ingredients – Combine flour, baking powder, Italian herb seasoning, salt, and sugar in a large mixing bowl. Add butter and cheese to the flour. Mix until the dough looks like a crumble topping. » Add vegetables – Add chopped vegetables and cilantro to the dough. Slowly incorporate buttermilk into the mix and knead until it forms a dough. » Bake – Divide the dough into 8 equal-sized balls and add the dough balls to the muffin liners. Top with extra cheese and bake in a preheated oven for about 20-25 minutes or until the toothpick inserted comes out clean. Allow the muffins to cool in the liners for 5-10 minutes. Then transfer them to a wire rack until firm. Transfer the muffins to a plate and enjoy!
» Customize – muffins are like a mom’s secret food where she can sneak in any vegetable to fit your child’s diet without an eye roll. Finely chop or grate the vegetables, soak the extra moisture, and add them to the muffins. These savory vegetable muffins taste so much better with chunks of vegetables in every bite, and even the picky eaters will not know the difference. I know it doesn’t sound right, but when it comes to making your kid eat a healthy diet, moms have to try every little trick up their sleeves. » Bake it as a loaf – Instead of doing muffins; you can bake the same recipe into a 9×5 loaf pan for 30-40 minutes or until the toothpick comes out clean. » Add buttermilk slowly – Add buttermilk as needed and knead until it forms a dough. Once the dough starts to look like a crumble, add vegetables to it. » Don’t overbake – Once the top starts to brown, you can broil these muffins for 2-3 minutes. Keep an eye on the vegetable muffins while broiling as they may burn. » Muffins will still be soft when fresh out of the oven. Allow them some “Me time” (time to cool), and they will firm up as they cool. Unwrapping or removing them from the muffin tray while they are still hot may cause them to break into pieces. So, let the muffins cool completely before you remove them from the tray. » Do not let the muffin sit in the baking tray for long – 5-7 minutes at the max. Then transfer to a wire rack until firm. Leaving them to rest in the baking tray will make the base soggy. » Double the recipe – You can easily double or triple the recipe to feed a large gathering. Change the serving size in the recipe card below, and it will adjust the ingredients according to your need.
HOW TO STORE LEFTOVER SAVORY VEGETABLE MUFFINS
Store the leftover vegetable muffins at room temperature for a day. After that, store the leftovers in the refrigerator in an airtight container lined with a kitchen paper towel. The paper towel will soak up the moisture if the muffins become soggy. In the refrigerator, the muffins will last for 2-3 days. To reheat – transfer the muffins to a plate and warm in the microwave for 30-45 seconds or until heated through. Or you can reheat these savory muffins in a preheated oven @ 350°F for 5-7 minutes.
Mushrooms Corn Carrots Spinach Broccoli and any other seasonal vegetable. The list is endless!
If adding zucchini or carrots – squeeze their juices till the last drop, then add to the muffins. Should you make homemade whipped cream or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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