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
Hungry for more?
These muffins are delicious. I want to make them for my one year old grandson but I am concerned that the sweetened corn may be an issue. What can I use as a substitute? Thank you so much.
The absolute best savoury muffins I’ve ever tasted and I can’t believe I made them! Thank you Stella for an incredible recipe
Hello I want to make these for a brunch. do you think they would freeze well??? I would reheat them in our RV oven Easter Sunday
This recipe saved me today!! Thank you!!
I planned to make veggie muffins for my child’s preschool potluck, but a different recipe I tried yesterday turned out so incredibly bland that I would have been embarrassed to serve it to families. I was so disappointed! Desperate for another recipe, I searched this morning until I found this one. These muffins turned out amazing!! So easy and flavorful. Nice texture and they look rustic and pretty, too. Everyone gobbled them up and someone asked for the recipe, so I shared this link. 🙂 These will be my go-to dish for potlucks to come! THANK YOU!
I wanted these eggier so I added four eggs and I didn’t have sour cream lol but they still turned out amazing and so flavourful! Excellent recipe!!
I love the muffins! They are super moist and fall apart tender when warm! I’m going to have fun playing around with this recipe! Thanks! 😊
This is delicious! The flavors are great. I used almond flour and almond milk. The muffins fall apart when I pick them up. Should I have baked them longer?
Hi Irene, I’m so glad you loved the recipe! Thank you for trying it out! If you change it with almond flour you might want to add another egg to bind better! That should do the trick!
what’s in the Italian herb seasoning?
Hi Stella, would you please let me know the herbs in the Italian seasoning. I’m in Australia and we don’t have that in supermarkets. I could make my own. many thanks.
Claude
You could use rosemary and/or sage if you don’t have Italian seasoning. To make your own Italian seasoning, use oregano, rosemary, sage, basil and thyme. Some people also add marjoram.
Delicious and simple. I added cottage cheese for extra protein
HI Dianna, thats awesome! I’m so glad you liked the recipe!
Delicious and healthy. I made her them with oat flour. thank you.
Hi Mercedes! I’m so glad you loved the recipe! Thanks for the kind feedback!
I love making savory and sweet muffins. These savory are so yum!!Did not last long.🤣
i have made this recipe a few times. I adjusted the recipe by adding red bell peppers and buttermilk. This adjustment made this taste like corn bread stuffing. So so delicious.
can Iuse canned corn instead of frozen corn