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Savory Vegetable Muffins

These hearty muffins are packed with a colorful mix of shredded zucchini, carrots, and spinach, baked into golden-brown, moist, and tender bites. The batter combines eggs, cheese, and flour, resulting in a rustic, satisfying snack or breakfast option that’s easy to customize with whatever vegetables you have on hand.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shredded zucchini squeeze out excess moisture
  • 1 cup grated carrots or parsnips for variation
  • 1 cup chopped spinach fresh or frozen, drained
  • 1/2 cup shredded cheese cheddar or feta
  • 3 large eggs or flaxseed mixture for vegan
  • 1/2 cup olive oil
  • 3/4 cup milk dairy or plant-based
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • optional spices or herbs smoked paprika, thyme, dill

Equipment

  • Oven
  • Muffin tin
  • Grater
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a muffin tin or line with paper liners to prevent sticking. Gather your grater, mixing bowls, whisk, spatula, and measuring tools.
  2. Grate the zucchini and carrots, then place them in a clean towel or paper towel to squeeze out any excess moisture. This step ensures your muffins stay moist but not soggy.
  3. In a large bowl, whisk together eggs, olive oil, and milk until the mixture is smooth and slightly frothy, filling the air with a gentle whirring sound.
  4. Incorporate the flour, baking powder, salt, and optional spices into the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the muffins tender.
  5. Fold in the grated zucchini, carrots, chopped spinach, and shredded cheese, mixing softly so the vegetables are evenly distributed without deflating the batter.
  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Lightly sprinkle additional cheese or herbs on top for extra flavor.
  7. Bake the muffins for 20-25 minutes, until they turn golden brown and a toothpick inserted into the center comes out clean. The kitchen will fill with a savory, cheesy aroma.
  8. Remove the muffins from the oven and let them rest in the tin for 5 minutes. This helps them set and makes removal easier.
  9. Transfer the muffins to a wire rack to cool slightly or serve warm—these are delicious on their own or with a smear of butter or yogurt.
  10. Enjoy your savory vegetable muffins fresh, or store leftovers in an airtight container for up to two days. Reheat briefly in the oven at 180°C (350°F) for a soft, warm bite.

Notes

Feel free to customize with your favorite herbs or cheese varieties. For a vegan version, substitute eggs with flaxseed meal and cheese with plant-based options.