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!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 183kcalCarbohydrates: 20gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 316mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 2090IUVitamin C: 3mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!