These Savory Vegetable and Ham Muffins are a delicious and nutritious way to enjoy a variety of veggies in a convenient, portable form. Packed with grated potato, carrots, bell pepper, and ham, these muffins are perfect for breakfast, a snack, or even a light lunch. They are easy to make and are sure to be a hit with both kids and adults.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 20 ml (0.7 fl oz) of oil
- 1 potato, peeled and grated
- 10 g (0.4 oz) of salt (divided)
- 50 g (1.8 oz) of corn starch
- 1 red onion, finely chopped
- 2 carrots, peeled and grated
- 1 red bell pepper, finely chopped
- 10 g (0.4 oz) of garlic, minced
- 5 g (0.2 oz) of black pepper
- 3 cherry tomatoes, chopped
- 50 g (1.8 oz) of green onion, chopped
- 30 g (1.1 oz) of ham, diced
- 1 egg, beaten
- 100 g (3.5 oz) of cheese, grated
Directions
- Prepare the Vegetables:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the grated potato with 5 g (0.2 oz) of salt, 20 ml (0.7 fl oz) of oil, and 50 g (1.8 oz) of corn starch. Mix well.
- Add the finely chopped red onion, grated carrots, chopped red bell pepper, minced garlic, black pepper, chopped cherry tomatoes, green onion, and diced ham. Mix until well combined.
- Prepare the Muffin Batter:
- In the same mixing bowl, add the beaten egg and half of the grated cheese to the vegetable mixture. Mix until all ingredients are evenly distributed.
- Assemble the Muffins:
- Grease a muffin tin or line it with muffin cups.
- Spoon the vegetable and ham mixture into each muffin cup, filling them about three-quarters full.
- Sprinkle the remaining grated cheese on top of each muffin.
- Bake:
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Serve:
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions
- Serve these savory muffins as part of a breakfast spread with eggs and fruit.
- Pair them with a side salad for a light lunch.
- Enjoy them as a snack or packed in a lunchbox.
Cooking Tips
- Evenly Grate Vegetables: Grate the potato and carrots finely to ensure they cook evenly and provide a uniform texture in the muffins.
- Cheese Topping: Adding cheese on top of the muffins before baking creates a golden, crispy finish.
Nutritional Benefits
- Vegetables: Packed with fiber, vitamins, and minerals from the potatoes, carrots, bell peppers, and tomatoes.
- Protein: Eggs, cheese, and ham provide a good source of protein.
- Low-Carb Option: Substitute corn starch with almond flour for a lower-carb version.
Dietary Information
- Vegetarian: No (contains ham)
- Gluten-Free: Yes (if corn starch is used)
- Dairy-Free: No (contains cheese)
Nutritional Facts (per muffin)
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 6g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 320mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 5000IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 1mg
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezer: These muffins can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
Why You’ll Love This Recipe
- Quick and Easy: These muffins are simple to prepare and bake in just 20 minutes.
- Versatile: Enjoy them for breakfast, lunch, or as a snack.
- Packed with Flavor: The combination of vegetables, ham, and cheese creates a savory, satisfying flavor.
Conclusion
These Savory Vegetable and Ham Muffins are a delicious, versatile dish that you’ll want to make again and again. They’re perfect for meal prep, easy to customize with your favorite ingredients, and a great way to enjoy more vegetables. Whether you’re making them for breakfast, lunch, or a snack, these muffins are sure to please everyone at the table. Enjoy!
Frequently Asked Questions (FAQs)
- Can I make these muffins vegetarian?
- Yes, simply omit the ham or replace it with a plant-based protein like tofu or tempeh.
- Can I use other types of cheese?
- Absolutely! Feel free to use any cheese you like, such as mozzarella, cheddar, or feta.
- Can I freeze these muffins?
- Yes, these muffins freeze well. Store them in an airtight container for up to 1 month.
- What other vegetables can I add?
- You can add other veggies like spinach, zucchini, or mushrooms.
- Can I use whole wheat flour instead of corn starch?
- Yes, you can substitute with whole wheat flour, but the texture may be slightly denser.
- How can I make these muffins dairy-free?
- Use a dairy-free cheese alternative and substitute the butter with a plant-based oil or margarine.
- What can I use instead of ham?
- You can use cooked bacon, turkey, or a vegetarian alternative like smoked tofu.
- How do I prevent the muffins from sticking to the pan?
- Make sure to grease the muffin tin well or use muffin liners.
- Can I prepare the batter ahead of time?
- Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking.
- Can I make mini muffins instead?
- Yes, simply adjust the baking time to around 10-12 minutes for mini muffins.