Mini Veggie & Cheese Muffins
Mini Veggie & Cheese Muffins are a delicious and nutritious bite-sized treat that combines the goodness of fresh vegetables with the richness of melted cheese. Perfect for busy mornings, lunchboxes, or as a savory snack, these muffins are easy to prepare, flavorful, and customizable based on your favorite veggies and cheeses. Whether you’re looking to sneak in some extra greens or simply enjoy a cheesy, veggie-packed snack, these muffins deliver a satisfying and wholesome option for both kids and adults alike. They’re light yet filling, and with the added veggies, they offer a great way to get in your daily servings of vegetables in a fun, portable form.
For the Muffin Batter:
1 ½ cups all-purpose flour (you can substitute with whole wheat flour for a healthier option)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional, for flavor)
½ teaspoon dried oregano or mixed Italian herbs
2 large eggs
¾ cup milk (you can use plant-based milk for a dairy-free option)
¼ cup olive oil
1 cup grated cheese (cheddar, mozzarella, or a blend of your choice)
½ cup finely chopped spinach or kale (or any leafy green)
½ cup finely chopped bell peppers (red, yellow, or green)
½ cup finely chopped zucchini or carrot
½ small onion, finely chopped
2 tablespoons chopped fresh parsley or basil (optional, for extra flavor)
Directions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with muffin liners.
2. Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and oregano or mixed Italian herbs.
3. Prepare the Wet Ingredients:
- In a separate bowl, beat the eggs with the milk and Olive oil (or melted butter). Stir in the grated cheese.
4. Prepare the Veggies:
- Finely chop the veggies. If you’re using spinach or kale, make sure to remove any tough stems and chop it into small pieces. If you’re using zucchini, you can either finely chop or grate it (squeeze out excess moisture if grated).
5. Combine Wet & Dry Ingredients:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently to combine until just incorporated. Do not overmix. The batter will be thick.
6. Add Veggies:
- Gently fold in the chopped veggies (spinach, bell pepper, zucchini, and onion) and fresh herbs (if using). Make sure the veggies are evenly distributed throughout the batter.
7. Fill the Muffin Tin:
- Spoon the batter into the prepared mini muffin tin, filling each cup almost to the top. You should get around 18-20 mini muffins depending on the size of your tin.
8. Bake:
- Bake the muffins in the preheated oven for about 15-18 minutes, or until they are golden on top and a toothpick inserted into the center comes out clean.
9. Cool and Serve:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Add-ins: You can add other veggies like mushrooms, peas, corn, or tomatoes, depending on what you have on hand.
Cheese Options: You can experiment with different cheeses such as feta, goat cheese, or a sharp Parmesan for extra flavor.
Make Ahead: These muffins store well for a few days in an airtight container. You can also freeze them for up to a month. Simply reheat in the microwave for a quick snack.
Nutrition Information (per serving):
Calories: 120
Fat: 4g
Saturated fat: 1.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 20g
Fiber: 2g
Sugar: 5g
Protein: 5g
Sodium: 200mg
Cholesterol: 20mg