Start your day off right with these savory cheesy veggie muffins that are perfect for breakfast or as a nutritious snack. Packed with protein, vegetables, and delicious cheeses, these muffins are a hit with kids and adults alike. The combination of cottage cheese, mozzarella, and Parmesan adds a creamy texture and rich flavor, while arugula, green onions, and cherry tomatoes provide a burst of freshness. This easy-to-make recipe ensures that you have a wholesome meal option ready to go, whether you’re rushing out the door or enjoying a leisurely breakfast at home.

Full Recipe:

Ingredients

For the Muffins:

• 1 Cup Oatmeal
  • Provides a hearty base and a good source of fiber.
• 1 Teaspoon Salt
  • Enhances the flavor of the muffins.
• 1 Teaspoon Dry Garlic
  • Adds a savory, aromatic touch.
• 1 Teaspoon Italian Herbs
  • A blend of herbs to infuse a Mediterranean flavor.
• 1 Cup Cottage Cheese
  • Offers creaminess and a boost of protein.
• ½ Cup Mozzarella Cheese
  • For a gooey, cheesy texture.
• 3 Eggs
  • Acts as a binder and adds protein.
• 1 Tablespoon Avocado Oil
  • Provides healthy fats and helps with moisture.
• 1 Cup Arugula, Chopped
  • Adds a peppery flavor and nutrients.
• 2 Green Onions, Finely Chopped
  • Gives a mild, fresh onion flavor.
• ½ Cup Cherry Tomatoes, Halved
  • For a sweet and juicy burst.
• ¼ Cup Parmesan Cheese, Grated
  • Adds a sharp, nutty flavor.
• ¼ Cup Additional Mozzarella Cheese, Grated
  • For extra cheesiness.
• Extra Italian Herbs for Topping
  • For an added layer of flavor and visual appeal.

Instructions

1. Preheat the Oven:
   • Set your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients:
   • In a large mixing bowl, combine the oatmeal, salt, dry garlic, and Italian herbs. Stir to mix evenly.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the cottage cheese, ½ cup mozzarella cheese, and eggs until well blended.
4. Add Oil and Vegetables:
   • Stir in the avocado oil, arugula, green onions, and cherry tomatoes into the cheese mixture.
5. Combine and Fold:
   • Gradually add the dry mixture to the wet mixture, stirring until just combined. The mixture should be thick and chunky.
6. Spoon into Muffin Tin:
   • Evenly distribute the batter into the prepared muffin tin.
7. Top and Bake:
   • Sprinkle the tops with Parmesan cheese, the additional mozzarella cheese, and a pinch of extra Italian herbs.
8. Bake:
   • Place in the oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Cool:
   • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Use Fresh Ingredients: Fresh vegetables and cheeses enhance the flavor and texture of the muffins.
• Avoid Overmixing: Mix until ingredients are just combined to ensure the muffins remain light and fluffy.
• Customize Your Muffins: Feel free to swap out the arugula and tomatoes for other vegetables like spinach, bell peppers, or mushrooms.
• Check for Doneness: Muffins should be golden brown on top and a toothpick should come out clean when inserted into the center.

Storage Tips

• Refrigeration: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
• Freezing: To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or reheat from frozen.

Nutritional Information (Per Muffin)

• Calories: Approximately 150 kcal
• Carbohydrates: 10g
• Protein: 8g
• Fat: 8g
• Fiber: 2g
• Sodium: 250mg
• Sugar: 2g

These muffins offer a balanced mix of protein, fiber, and healthy fats, making them a nutritious choice for breakfast or a quick snack.

Possible Questions

• Can I use a different type of cheese?
  Yes, you can substitute the mozzarella or Parmesan with your favorite cheese, such as cheddar, gouda, or feta. Just ensure that the cheese melts well and complements the other flavors.
• Can I make these muffins ahead of time?
  Absolutely! You can prepare these muffins in advance. Store them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. Reheat before serving for the best texture.
• What can I use instead of arugula?
  If you don’t have arugula, you can use spinach, kale, or any other leafy green of your choice. Just chop them finely before adding to the mixture.
• How do I adjust the recipe for a different number of servings?
  You can scale the recipe up or down based on your needs. For example, if you want to make 12 muffins instead of 6, simply double the ingredient quantities.
• Can I add more vegetables to the muffins?
  Yes, feel free to add other vegetables like bell peppers, mushrooms, or even finely grated carrots. Just make sure to adjust the quantities so the batter remains balanced.
• What’s the best way to serve these muffins?
  These muffins are delicious warm, but they’re also great at room temperature. Serve them with a side salad for a complete meal or enjoy them on their own as a snack.

Conclusion

These cheesy veggie muffins are a fantastic way to start your day with a nutritious, satisfying meal. Easy to prepare and packed with flavor, they are sure to become a favorite in your household. Perfect for meal prepping or a quick breakfast, this recipe provides a delicious way to incorporate more vegetables and protein into your diet. Enjoy them fresh out of the oven or as a make-ahead option that’s ready whenever you need a tasty bite.