These Zucchini and Carrot Savory Muffins are a healthy and flavorful snack or side dish, perfect for any time of the day. With a combination of sautéed vegetables and a light, fluffy batter, these muffins are as nutritious as they are delicious.
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings
Makes: 6–8 muffins
Ingredients
- 1 zucchini, grated
- 1 onion, finely chopped
- 1 carrot, grated
- 3 tablespoons all-purpose flour
- 4 tablespoons water
- 1 egg
- 1 tablespoon vegetable oil
- Salt, to taste
- Vegetable fat or oil, for greasing the muffin dish
Directions
- Prepare the Vegetables: In a skillet, heat a small amount of vegetable fat or oil over medium heat. Sauté the grated zucchini, chopped onion, and grated carrot for about 10 minutes, or until softened. Season with salt to taste and set aside to cool slightly.
- Make the Batter: In a mixing bowl, combine the flour, water, egg, vegetable oil, and a pinch of salt. Stir well until the batter is smooth and lump-free.
- Combine and Fill Muffin Dish: Mix the sautéed vegetables into the batter, ensuring they are evenly distributed. Grease a muffin dish with vegetable fat or oil. Spoon the mixture into the muffin cups, filling each about three-quarters full.
- Bake: Preheat your oven to 180°C (350°F). Place the muffin dish in the oven and bake for 15 minutes, or until golden brown and cooked through.
- Serve: Allow the muffins to cool slightly before removing them from the muffin dish. Serve warm.
Serving Suggestions
- Enjoy with a dollop of sour cream or Greek yogurt on top.
- Pair with a side salad for a light meal.
- Serve alongside a bowl of soup for a hearty lunch or dinner.
- Use as a quick, savory breakfast option with a cup of coffee or tea.
- Serve with a tangy dipping sauce or chutney for added flavor.
Cooking Tips
- Squeeze excess moisture from the grated zucchini to prevent the batter from becoming too watery.
- Add herbs like parsley, dill, or chives for extra flavor.
- For a cheesy twist, mix in grated Parmesan or cheddar cheese to the batter.
- Adjust the baking time slightly if using smaller or larger muffin cups.
Nutritional Benefits
- Rich in vitamins A and C from zucchini and carrots.
- Low in fat, making it a healthier snack option.
- Provides dietary fiber to support digestion.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by substituting flour with a gluten-free alternative.
Nutritional Facts (Per Muffin)
- Calories: ~80
- Protein: 2 g
- Carbohydrates: 10 g
- Fat: 3 g
- Fiber: 2 g
- Sugar: 2 g
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven or microwave before serving.
- Freeze: Freeze cooled muffins in a freezer-safe bag for up to 1 month. Thaw at room temperature or in the microwave before eating.
Why You’ll Love This Recipe
- Easy to prepare with simple ingredients.
- A versatile dish suitable for snacks, meals, or sides.
- Packed with vegetables for added nutrition.
- Light, fluffy, and full of flavor.
Conclusion
Zucchini and Carrot Savory Muffins are a delicious way to enjoy vegetables in a portable and versatile form. Perfect for busy days or relaxed weekends, these muffins will become a staple in your recipe collection. Give them a try for a quick and healthy treat!
Frequently Asked Questions (FAQ)
1. Can I add cheese to this recipe? Yes, grated Parmesan, cheddar, or feta cheese can be added for extra flavor.
2. Can I use whole wheat flour instead of all-purpose flour? Yes, whole wheat flour works well but may result in slightly denser muffins.
3. How do I prevent the muffins from sticking to the pan? Ensure the muffin dish is well-greased with vegetable fat or oil, or use paper liners.
4. Can I make this recipe vegan? Yes, replace the egg with a flaxseed or chia seed egg substitute and use plant-based yogurt.
5. Can I add other vegetables? Absolutely! Diced bell peppers, grated sweet potatoes, or chopped spinach are great additions.
6. How long can I store these muffins? They stay fresh in the refrigerator for up to 3 days or in the freezer for up to 1 month.
7. Can I make these muffins spicy? Yes, add a pinch of chili powder or cayenne pepper for a spicy kick.
8. Can I use a different type of oil? Yes, any neutral oil like canola or sunflower oil will work.
9. How do I serve these muffins? Serve warm with a side of yogurt or as a side dish to soups and salads.
10. Can I double the recipe? Yes, simply double the ingredients to make a larger batch. Adjust the baking time if needed.