Best 2 Vegetable Savoury Muffins Recipes
Vegetable savory muffins are a delicious and versatile snack or meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to sneak in extra vegetables into your diet. With their moist, fluffy texture and savory flavor, these muffins are sure to be a hit with everyone. Whether you are looking for a quick and easy recipe or something more elaborate, there is a vegetable savory muffin recipe out there for you. So gather your ingredients and preheat your oven, because it is time to get baking!
Let's cook with our recipes!
SAVORY VEGAN VEGGIE MUFFINS
Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.
Provided by julie hammond
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g
SAVOURY PICNIC MUFFINS
Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Use fresh ingredients. This will result in the best flavor and texture.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups about 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins at a high temperature for the first few minutes. This will help them rise.
- Reduce the temperature for the remaining baking time. This will help the muffins bake through without overcooking.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This will help them hold their shape.
Conclusion:
Vegetable savory muffins are a delicious and healthy snack or breakfast option. They are customizable with all sorts of ingredients, which makes them a great way to use up leftover vegetables. With just a few simple tips, you can make perfect vegetable savory muffins every time.
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