Savory Veggie Muffins
These Savory Veggie Muffins and packed with zucchini, carrot, corn, fresh herbs and cheese. They are a fantastic way to get picky eaters to eat (and enjoy) their veggies!
- 1 cup zucchini shredded (about 1 medium zucchini or 2 small)
- 1 cup carrot grated (about 2 carrots)
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh dill finely chopped
- 1/2 teaspoon salt
- 3/4 cup corn kernels (fresh or frozen)
- 1 cup cheddar shredded (or similar)
- 2 large eggs
- 3/4 cup milk
- 1/4 cup butter melted
Preheat oven to 350F and line a muffin tin with muffin liners. Spray liners with baking spray.
Grate zucchini and carrots and squeeze out excess water (from the zucchini. I do this by placing the grated zucchini in a cheese cloth or paper towel and squeezing out the liquid).
In a large bowl, add the flour, baking powder, baking soda, fresh dill, fresh rosemary and salt and mix together. Add all of the remaining ingredients and mix well.
Using an ice cream scoop or tablespoon, scoop the batter into the muffin tin, filling each muffin cup 3/4 full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Calories: 183kcalCarbohydrates: 20gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 316mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 2090IUVitamin C: 3mgCalcium: 119mgIron: 1mg