- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and herbs.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add milk and olive oil. Stir well.
- Fold in Veggies and Cheese: Add the grated cheese and chopped vegetables to the wet mixture. Stir to combine.
- Combine and Fill Muffin Cups: Pour the wet ingredients into the dry and stir until just combined. Divide evenly among muffin cups.
- Bake: Bake for 20–25 minutes or until golden and a toothpick comes out clean. Let cool slightly before serving.
Serving and Storage Tips
- Serving: Serve warm or at room temperature. Great with a spread of butter or a dollop of Greek yogurt.
- Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Reheat briefly in the microwave or oven.
Variants – Make It Your Own
- Add Protein: Mix in cooked bacon, diced ham, or crumbled feta for added flavor.
- Spice It Up: Add a pinch of chili flakes or a dash of hot sauce to the batter.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
FAQ
Q: Can I freeze these muffins? A: Yes! Let them cool completely, then freeze in a sealed container for up to 1 month.
Q: Do I have to use zucchini? A: No—swap in carrots or corn for a different twist.
Q: Can I make these dairy-free? A: Yes, use dairy-free milk and cheese substitutes.
These savory muffins are a tasty, wholesome way to enjoy vegetables and cheese in a convenient handheld form. Whether you’re meal prepping for the week or feeding a hungry crowd, this recipe is sure to be a winner!
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