Garden Bounty Muffins
Bursting with fresh garden flavors, these Garden Bounty Muffins are the perfect way to showcase nature's finest harvest. Packed with wholesome zucchini, carrots, red bell pepper, and a medley of fresh herbs like parsley and chives, these savory muffins are balanced with a hint of nutty Parmesan cheese. Their tender, moist crumb comes from a blend of buttermilk and olive oil, while the gentle rise is achieved with a perfect combination of baking powder and baking soda. Ready in just 35 minutes, these veggie-loaded muffins make an ideal on-the-go breakfast, savory snack, or a flavorful side for soups and salads. Whether enjoyed warm from the oven or stored for later, they’re an irresistible way to celebrate seasonal produce. Perfect for meal prep, food waste reduction, and healthy eating habits!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Zucchini, shredded
- 0.5 cups Carrot, shredded
- 0.5 cups Red bell pepper, finely diced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 0.5 cups Parmesan cheese, grated
- 1 large Egg
- 0.75 cups Buttermilk
- 0.25 cups Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the shredded zucchini, shredded carrot, diced red bell pepper, parsley, chives, and Parmesan cheese to the dry ingredients. Toss to coat the vegetables evenly with the flour mixture.
In a separate bowl, whisk the egg, buttermilk, and olive oil until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together just until no dry streaks remain. Do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.4 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 802 mg | 62% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1728 mg | 37% | |
*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.
