Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Veggie Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Evelyn
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easy Veggie Muffins are a delightful and wholesome snack perfect for breakfast or anytime you need a nutritious bite. Packed with grated carrot, minced broccoli, and shredded cheddar cheese, these muffins combine savory flavors with a moist, tender crumb. Made with cornmeal and whole wheat flour, they provide a satisfying texture and balanced nutrition. Easy to prepare and bake in under 30 minutes, these muffins are perfect for busy mornings or lunchboxes.

Ingredients

Vegetables

  • 1 cup grated carrot
  • 1 cup finely minced broccoli (top parts of the florets only, no stems)

Dairy & Eggs

  • 1½ cup shredded cheddar cheese
  • 1½ cups milk
  • ¼ cup melted butter (or neutral oil like canola)
  • 2 eggs (lightly beaten)

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning, oregano, OR garlic powder (optional for additional flavor)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a standard muffin tin well with nonstick spray to prevent the muffins from sticking.
  2. Mix Ingredients: In a medium-sized bowl, combine grated carrot, minced broccoli, shredded cheddar cheese, milk, melted butter (or oil), beaten eggs, cornmeal, whole wheat flour, baking powder, baking soda, salt, and optional seasoning of your choice. Stir gently until all ingredients are evenly combined; avoid overmixing to keep muffins tender.
  3. Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
  4. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when their edges are lightly golden brown and a cake tester or toothpick inserted into the center comes out clean.
  5. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about a minute. Then transfer the muffins to a wire rack to cool slightly. Serve warm, optionally with extra butter for spreading.

Notes

  • For best texture, do not overmix the batter; mix just until ingredients are combined.
  • You can substitute the broccoli with spinach or zucchini if preferred.
  • These muffins freeze well; store in an airtight container in the freezer and reheat before serving.
  • Using whole wheat flour adds fiber; for a lighter texture, you can replace half with all-purpose flour.
  • Optional seasonings like garlic powder, Italian seasoning, or oregano can enhance flavor according to your preference.
  • Serve warm for the best taste, or refrigerate for up to 3 days.

Find it online: https://evelynscooking.com/easy-veggie-muffins-recipe/