These Savory Vegetable Muffins are a delicious, healthy snack or side dish, packed with mushrooms, peppers, and cheese. They’re perfect for breakfast, lunch, or as a light dinner. Full of flavor and easy to prepare, these muffins are a great way to use up fresh vegetables while enjoying a cheesy, savory bite.
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
- 1 potato, peeled and grated
- 1 onion, chopped
- 200g mushrooms, chopped
- 1 tomato, diced
- 1 green pepper, chopped
- Fresh parsley, chopped (for garnish)
- 50g cheddar cheese, grated
- 1 tbsp olive oil
- 1 tbsp sunflower oil
- 1 tsp paprika
- 1/2 tsp thyme
- Salt and black pepper to taste
- Muffin cups
Directions:
- Prepare the Vegetables:
- Preheat your oven to 375°F (190°C) and line a muffin tin with muffin cups.
- Heat olive oil and sunflower oil in a pan over medium heat. Sauté the chopped onion, mushrooms, green pepper, and grated potato for about 5-7 minutes, until softened.
- Add the diced tomato and cook for another 2 minutes. Season with paprika, thyme, salt, and black pepper. Set aside to cool slightly.
- Prepare the Muffin Batter:
- In a mixing bowl, combine the sautéed vegetables with grated cheddar cheese and fresh parsley. Stir well.
- Spoon the mixture into the muffin cups, pressing down slightly to pack them.
- Bake:
- Bake for 20-25 minutes or until the muffins are golden and cooked through.
- Allow to cool slightly before serving.
Serving Suggestions:
- Serve as a side dish with a salad or grilled chicken.
- Enjoy as a light lunch with a dollop of sour cream.
- Serve as a savory snack with a hot cup of tea.
- Top with extra cheese or fresh herbs before serving.
- Pair with a vegetable soup for a complete meal.
Cooking Tips:
- If you want to add extra flavor, try using smoked paprika or adding a pinch of cayenne pepper for heat.
- These muffins can be made ahead of time and stored in the fridge for 2-3 days.
- For a gluten-free version, use a gluten-free flour blend instead of regular flour.
Storage:
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- Savory, cheesy, and full of vegetables.
- Quick and easy to make with minimal prep.
- Perfect for meal prep or as a portable snack.
- Great for both vegetarians and non-vegetarians alike!
Conclusion:
These Savory Vegetable Muffins are the perfect combination of cheesy, hearty, and healthy. Packed with fresh vegetables and seasonings, they make a great addition to any meal or a satisfying snack on their own. They’re easy to prepare, flavorful, and versatile enough to pair with a variety of dishes.
Frequently Asked Questions:
- Can I use frozen vegetables instead of fresh?
Yes, you can substitute frozen vegetables, but make sure to thaw and drain them before using. - Can I add more cheese?
Absolutely! Feel free to add extra cheese for a cheesier muffin. - Can I make these muffins gluten-free?
Yes, substitute regular flour with a gluten-free flour blend. - How can I make these muffins spicier?
Add a pinch of cayenne pepper or hot sauce to the mixture for an extra kick. - Can I add meat to these muffins?
Yes, cooked chicken, bacon, or sausage would be great additions. - How do I store these muffins?
Store them in an airtight container in the fridge for up to 3 days. - Can I freeze these muffins?
Yes, you can freeze them for up to 1 month. Reheat in the oven before serving. - How many muffins does this recipe make?
This recipe makes about 6-8 muffins, depending on the size of your muffin tin. - Can I use a different type of cheese?
Yes, feel free to use mozzarella, gouda, or any cheese you prefer. - Can I skip the potato?
Yes, you can skip the potato or replace it with zucchini or another vegetable for a different texture.