Easy Veggie Cheese Muffins
A savory muffin that’s fluffy and perfect for mornings or snack time!
My family and I really enjoyed these vegetable packed muffins. They tasted incredible and were beyond simple to make for me. You can customize with any vegetable you have on hand, just make sure to chop them tiny!
You can also use almond flour in this recipe as is. This lowers the carb count by half but still they are delicious! This recipe is from FoodSocial.com
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Easy Veggie Cheese Muffins
Equipment
Ingredients
- 1 heaping cup finely chopped broccoli
- 1 scant cup grated carrot
- 1/2 cup frozen sweet corn
- 1½ cups shredded cheddar cheese
- 1/3 cup milk of choice
- 1/3 cup sour cream (or Greek yogurt)
- 1/4 cup olive oil
- 2 eggs, lightly beaten
- 2 cups flour of choice
- 2 tsp baking powder
- 1½ tsp Italian herb seasoning
- 3/4 tsp salt
Instructions
- Preheat your oven to 350℉. Line a 12 slot muffin tray with liner or spray the tray.
- In a large bowl combine the broccoli, carrot, corn, cheese, milk, sour cream, oil and eggs. Next add in the flour, baking powder, salt and Italian herb blend. Mix until just incorporated – dough will be thick! Scoop out to fill each muffin slot and press down slightly. Bake for 20-23 minutes or until toothpick comes out clean. Allow to set in the tray for 5 minutes and then transfer to a wire rack.
Notes
Store leftover muffins in an airtight container in your fridge.
This recipe works with almond flour as well. You can make it as is or add an extra egg for more protein!
This recipe is from FoodSocial.com
Nutrition
Calories: 180kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 284mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1770IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg
I just made these, and doubled the recipe. So glad I did…they are so good. I even forgot to add the cheese so I added a tbsp to the top when they came out of the oven.
My go to snack now.
Thanks for another great recipe!
Mouth watering! Thanks for sharing.
I’m glad you like them Carol! Cheers!
can use Gouda cheese ?
HI Monica, Aboslutely!
Love this recipe! But….can I use unsweetened applesauce instead of oil???
Followed the recipe exactly. Tastes wonderful! It made 8 muffins plus an 8×8 baking dish-ful.
Hi Mary, That sounds awesome! I’m so glad you liked the recipe! Thanks for sharing your tips !
Hi Mary. How much did you put in each muffin? 3/4 or level? Thanks
What is the dip you used?
Hi Ann, I used my standard dip of Greek yogurt called Lazy Tzatziki. I’ll link it below:
https://hungryhappens.net/lazy-tzatziki-dip-easy-tzatziki/
if I don’t like sour cream or Greek yogurt, what can I substitute?
Hi Harley, you can use buttermilk, kefir, whipped cottage cheese or non dairy yogurt.
hi, can we use cream cheese instead of yogurt or sour cream?
Hi Aneesha, yes that should work! Room temperature!
Making this now how much milk do we put?
Hi Divine, I’m so sorry! I just updated the recipe now~
No milk in recipe? please advise. so looking forward to making these.
Hi Patricia, thanks for letting me know of the omission! I just updated the recipe now!
will definitely try this ou
You’re going to love them!