Muffins a Vegetable Medley
Start your day with a savory twist by baking up a batch of "Muffins a Vegetable Medley" — a delicious, wholesome take on traditional muffins. Packed with fresh zucchini, carrots, red bell pepper, and onion, these muffins are a vibrant celebration of garden-fresh vegetables. The Parmesan cheese adds a touch of savory richness, while hints of parsley and black pepper round out the flavor. Perfectly golden and fluffy, these veggie-loaded muffins come together in just 35 minutes, making them an ideal choice for meal prep, grab-and-go breakfasts, or a healthy snack. With a moist, tender crumb and a nutrient-packed profile, these savory muffins are a family-friendly way to sneak more veggies into your day. They're also easily customizable and freeze beautifully, so you can enjoy their goodness any time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup grated zucchini
- 1 cup shredded carrot
- 0.5 cups chopped red bell pepper
- 0.5 cups chopped onion
- 0.25 cups grated Parmesan cheese
- 0.75 cups milk
- 0.25 cups olive oil
- 1 large egg
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper.
Fold the grated zucchini, shredded carrot, chopped red bell pepper, chopped onion, and grated Parmesan cheese into the dry ingredients. Toss to coat the vegetables evenly in the flour mixture.
In a separate bowl, whisk together the milk, olive oil, egg, and chopped parsley until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined. Be careful not to overmix; the batter should be lumpy but uniformly moist.
Divide the batter evenly among the 12 muffin cups, filling each 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.
Remove the muffins from the oven and let them 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 longer storage.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 4144 mg | 180% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1910 mg | 41% | |
*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.
