Savory Vegetable and Ham Muffins

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

  1. Can I make this recipe without ham? Yes, substitute with mushrooms, spinach, or extra vegetables.
  2. What cheese works best? Cheddar, mozzarella, or a mix of both work great.
  3. How do I prevent sticking? Use a non-stick muffin tin or line with paper cups.
  4. Can I freeze these muffins? Yes, wrap them individually and freeze for up to 2 months.
  5. Can I use sweet potatoes? Absolutely, they add a natural sweetness to the recipe.
  6. What’s the best way to reheat? Reheat in the oven at 160°C (320°F) or microwave for 30 seconds.
  7. Are these gluten-free? Yes, this recipe uses corn starch instead of flour.
  8. Can I add more spices? Yes, try paprika, cumin, or chili flakes for added flavor.
  9. How long do leftovers last? Store in the fridge for up to 3 days.
  10. Can I double the recipe? Yes, simply adjust the ingredients proportionally.