BREAKFAST VEGETABLE MUFFINS
Quick and easy cheesy muffins filled with protein and veggies for the perfect morning nutrition. Perfect savoury breakfast where you can use your leftover veggies from the fridge.
Servings: 12 muffins
Calories: 208kcal
Ingredients
- 2 cups mozzarella Grated
- 1 cup Parmesan cheese Grated
- 2 cups all-purpose flour Sifted
- 2 teaspoon baking powder
- 2 large eggs
- 1 ½ cup (360 ml) milk 2% Fat
- 1 cup (160 g) green peas Fresh or frozen
- 1 cup (149 g) mix of red and yellow bell peppers Cubed
- 1 cup (110 g) carrots Grated or cubed
- 1 cup (30 g) baby spinach Fresh
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350 °F/ 180 °C , middle rack position.
- Sift the flour into a large bowl & add baking powder, salt, pepper, Parmesan cheese, mozzarella cheese and give it a light stir with a spatula.
- In another large bowl, whisk the eggs first and then add green peas, carrots, red & yellow bell peppers and spinach. Stir, lightly with a spatula, until it's combined with the eggs.
- Add the dry ingredients into the wet ingredients. Stir it all in & combine well with a spatula.
- Place paper muffin liners into the muffin tin and spray them with vegetable oil. Spoon the batter into a muffin tin and bake in the preheated oven for 25 minutes, or until the toothpick comes out clean and the tops are golden brown. In needed, bake for an additional 5–10 minutes if the toothpick comes out wet with batter.
- Remove the muffins from the oven and place the tin on a protective (wooden) board. Let the muffins rest for about 10 minutes inside the tin. Then remove the muffins from the tin and serve warm with garden salad or refrigerate for next morning use.
Notes
Storing the muffins, you can store vegetable muffins in an airtight container, lined with paper towel to absorb the moisture. Muffins will last for 3 days in the refrigerator. After that, they go stale.
To freeze the muffins, these muffins are easily freezable. Place them in Ziploc bags and try to get out as much air as you can. They should be good for 2 months.
To reheat the muffins, my favourite way to reheat the muffins is in microwave, 30 seconds to 1 minute. But you can also place the muffins on a baking sheet and reheat them in the oven. Pop them in the oven 350F/177 C for 10–12 minutes. Always thaw frozen muffin before reheating. The Best way to thaw frozen muffins, is in the refrigerator overnight.
To prevent muffin tops from burning, keep a close eye on the muffins, if you need to bake them for a little longer. To prevent the burning muffin tops, use either parchment paper to cover the top of the muffins or use aluminum paper.