BREAKFAST VEGETABLE MUFFINS

BREAKFAST VEGETABLE MUFFINS

written by @juliarecipes
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I am official calling these muffins as breakfast vegetable muffins, because, they are quick to make for morning brunch and vegetable, because you stir in whatever vegetables you want. Of course, you can eat it for breakfast, for brunch, for dinner or for supper….or as a snack. These muffins are so fluffy, tasty and fulfilling at the same time.

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Once, you will try this recipe, you will not be able to stop making these for every Sunday brunch. And don’t forget to make more, so you can have some leftovers for Monday or other days 🙂 That’s what I do, I usually double the quantity of the egg mixture and it lasts for two days. It is perfect snack for kids for school, because it’s packed with vegetables and so needed energy from eggs ( when speaking about eggs, think of protein)

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At the same time, it is such a great time getting your whole family in the kitchen and help you getting ready Sunday breakfast. It gives you time to spend some quality, laughing time together, bonding with your kids in the kitchen is so cool. And plus this is such an easy recipe for breakfast vegetable muffins ever, even your 2 year old could help you crack the eggs and measure some cups of flour or cheese.

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Foe this recipe, you will need all the ingredients below written, plus regular muffin pan. I use Wilton non-stick muffin pan for 12 muffins. Also great helper is ice cream scoop, while scooping the dough inside the muffin pan. Don’t forget to grease your pan before using it or use cupcake paper liners.

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RECIPE

BREAKFAST VEGETABLE MUFFINS

Preparation time: 15 minutes⭐  cooking time: 25 minutes⭐ servings: 4-6 persons

INGREDIENTS:

  • 2 cup grated cheese + 1 cup Parmesan cheese
  • 2 cups of all purpose flour
  • 4 tsps of baking powder
  • 2 eggs
  • 1½ cups of milk
  • 1 cup green peas
  • 1 cup of mixed red and yellow bell peppers (cut in small pieces)
  • 1 cup of carrots (grated or cut in small pieces)
  • Large handful of baby spinach
  • Salt and pepper to taste
  • muffin pan for 12 muffins, 
  • cupcake paper liners
  • ice cream scoop
 

INSTRUCTIONS:

  1. Preheat oven to 180°C (356°F)
  2. Sift flour into a large bowl.
  3. Whisk eggs, green peas, carrots, red & yellow bell peppers, spinach.
  4. Make a well in the flour, add in the rest of the ingredients and mix until combined.
  5. Spoon into a greased muffin tray and bake for 25 minutes or until the tops are golden brown.
  6. Makes about 14 regular muffins.

I hope you will enjoy this recipe and most importantly enjoy it together with your family!

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