Cabbage Muffins
Looking for a unique twist on savory baked goods? These Cabbage Muffins are a delightful fusion of comfort and flavor, perfect for any time of day! Packed with finely shredded cabbage, sharp cheddar cheese, and vibrant green onions, these muffins are a creative way to incorporate veggies into your baking routine. Seasoned with a hint of paprika and dried parsley, they deliver a subtly spiced aroma and a golden, tender crumb. With just 15 minutes of prep time and a quick bake, these muffins are perfect as a stand-alone snack, a companion to soup or salad, or even as a grab-and-go breakfast. Easy to make, wonderfully moist, and bursting with savory appeal, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Olive oil
- 1.5 cups (finely shredded) Cabbage
- 1 cups Shredded cheddar cheese
- 0.5 cups Chopped green onions
- 1 teaspoons Dried parsley
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the flour, baking powder, salt, black pepper, dried parsley, and paprika. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded cabbage, cheddar cheese, and chopped green onions, making sure they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These cabbage muffins pair well with soups, salads, or as a standalone savory snack.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1272 mg | 98% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
