Leftover Lovers Muffins
Transform your leftovers into golden, savory perfection with these versatile Leftover Lovers Muffins! Designed to reduce food waste while maximizing flavor, this recipe combines fluffy all-purpose flour batter with your choice of cooked protein, roasted or sautéed veggies, and a gooey blanket of shredded cheese. Bursting with customizable possibilities, from crispy bacon and spinach to tender chicken and roasted zucchini, these muffins are brought to life with optional herbs and spices like thyme or paprika for an added touch of vibrancy. Perfect as a grab-and-go breakfast, quick snack, or lunchbox addition, these muffins come together in just 35 minutes and are a delicious way to breathe new life into yesterday’s ingredients. Say goodbye to leftovers and hello to irresistibly easy meal prep!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 cup Cheese (shredded, any type or mix)
- 1 cup Cooked vegetables (e.g. diced peppers, spinach, roasted zucchini)
- 1 cup Cooked protein (e.g. diced ham, bacon crumbles, shredded chicken)
- 1 teaspoon Herbs and spices (e.g. thyme, chives, garlic powder, paprika - optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate bowl, beat the eggs, then whisk in the milk and vegetable oil until combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing; the batter may be lumpy, and that's okay.
Fold in the shredded cheese, cooked vegetables, cooked protein, and any herbs or spices you’re using. Stir until evenly distributed throughout the batter.
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 the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold!
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 151 mg | 3% | |
*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.
