These savory muffins are loaded with veggies, ham, and cheese, making them a wholesome and delicious option for breakfast, lunch, or a light snack.
Total Time
35 minutes
Ingredients
- Oil: 20 ml (0.7 fl oz)
- Potato: 1, peeled and grated
- Salt: 10 g (0.4 oz), divided
- Corn Starch: 50 g (1.8 oz)
- Red Onion: 1, finely chopped
- Carrots: 2, peeled and grated
- Red Bell Pepper: 1, finely chopped
- Garlic: 10 g (0.4 oz), minced
- Black Pepper: 5 g (0.2 oz)
- Cherry Tomatoes: 3, chopped
- Green Onion: 50 g (1.8 oz), chopped
- Ham: 30 g (1.1 oz), diced
- Egg: 1, beaten
- Cheese: 100 g (3.5 oz), grated
Directions
1. 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, oil, and corn starch. Mix well.
- Add the red onion, carrots, red bell pepper, garlic, black pepper, cherry tomatoes, green onion, and diced ham. Stir until well combined.
2. Prepare the Muffin Batter
- Add the beaten egg and half of the grated cheese to the vegetable mixture. Mix thoroughly to evenly distribute all ingredients.
3. 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.
4. 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.
5. Serve
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions
- Pair with a fresh side salad for a light lunch.
- Serve as part of a breakfast spread with eggs and fresh fruit.
- Enjoy alongside a bowl of soup for a hearty dinner.
- Pack them as a convenient snack for on-the-go.
- Pair with a dollop of sour cream or yogurt for dipping.
Cooking Tips
- For extra flavor, add fresh herbs like parsley or dill to the mixture.
- Substitute ham with cooked bacon, sausage, or a vegetarian option like mushrooms.
- Use a non-stick muffin tin to prevent sticking and ensure easy removal.
- Grate the potato finely to ensure even cooking.
- For a spicier version, add a pinch of chili flakes to the batter.
Nutritional Benefits
- Potato: A good source of potassium and vitamin C.
- Carrots: High in beta-carotene, which supports eye health.
- Cheese: Provides calcium and protein.
- Ham: Adds protein for sustained energy.
Dietary Information
- Vegetarian Option: Omit the ham or substitute with mushrooms or spinach.
- Gluten-Free: This recipe is naturally gluten-free with corn starch.
Nutritional Facts (Per Muffin, Makes 12)
- Calories: 110
- Protein: 5 g
- Fat: 6 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Sugar: 2 g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw and reheat before serving.
- Reheating: Warm in a 160°C (320°F) oven or microwave for 30 seconds.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 40 minutes.
- Healthy and Nutritious: Packed with vegetables and protein.
- Versatile: Perfect for breakfast, snack, or a light meal.
- Kid-Friendly: A great way to sneak in veggies.
- Make-Ahead: Ideal for meal prep and busy mornings.
Conclusion
These savory vegetable and ham muffins are a flavorful, nutrient-packed option for any meal. Whether you’re serving them as a light snack or a main dish, their cheesy, veggie-filled goodness will be a hit with everyone. Try them today for a quick and satisfying recipe!
Frequently Asked Questions
- Can I make this recipe without ham? Yes, substitute with mushrooms, spinach, or extra vegetables.
- What cheese works best? Cheddar, mozzarella, or a mix of both work great.
- How do I prevent sticking? Use a non-stick muffin tin or line with paper cups.
- Can I freeze these muffins? Yes, wrap them individually and freeze for up to 2 months.
- Can I use sweet potatoes? Absolutely, they add a natural sweetness to the recipe.
- What’s the best way to reheat? Reheat in the oven at 160°C (320°F) or microwave for 30 seconds.
- Are these gluten-free? Yes, this recipe uses corn starch instead of flour.
- Can I add more spices? Yes, try paprika, cumin, or chili flakes for added flavor.
- How long do leftovers last? Store in the fridge for up to 3 days.
- Can I double the recipe? Yes, simply adjust the ingredients proportionally.