Healthy cheesy vegetable muffins – great idea for Sunday brunch!
There are a number of healthy ideas when it comes to muffins. They can be sweet or sour, served for lunch or morning/afternoon tea, eaten alone or with toppings, you can eat them by yourself, or share them with friends. You can buy ready-made mixtures if you are in a hurry, but it is always a great advantage if you make them yourself, according to your taste. And if you make them yourself, you can really let your imagination run wild.
Today we share with you a recipe for healthy cheesy vegetable muffins that you can try!
Preparation: 40 minutes
Baking: 25 minutes
Ingredients for Vegetable Muffins:
- 1 zucchini grated
- 2 large carrots grated
- 1 small tin corn
- 2 celery sticks
- 1 capsicum finely chopped
- 3 tbs extra virgin olive oil
- 2 free range eggs
- 150 + 50 g cheddar cheese finely grated
- 2 + 1 tbs chia seeds
- 150 ml milk
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp homemade dry seasoning
- ½ tsp black pepper ground
- 1 tsp Himalayan salt
Preheat oven to 180 °C and line a 12-hole muffin pan with paper cups.
Soak the vegetables in a baking soda solution for 15 minutes, rinse, dry and grate.
Rinse and drain the corn.
In a large bowl combine the eggs, vegetables, oil, salt, pepper and seasoning and mix well to combine. Slowly add the milk, stirring constantly.
Add 150 g of cheese and 2 tbs of chia seeds to the mixture and mix well to combine.
Combine the flour, baking powder and baking soda in a small bowl and mix well. Sift the flour mixture in the vegetable batter, mixing it slowly, until you get a smooth consistency.
Spoon the mixture evenly into the paper muffin cups. Sprinkle with remaining cheddar cheese and top with the remaining chia seeds.
Bake in the preheated oven for 25 minutes, or until cooked and the edges are golden brown. Place on the wire rack to cool for 10 minutes and serve warm.
- Depending on the occasion, you can serve these muffins with a seasonal salad, Greek yoghurt, or coffee/tea;
- Use vegetables of your choice, or add chopped pickles;
- Great idea for a lunch box;
- You can store leftovers in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to 2 months.
Looking For More Recipe Ideas? Check These Out:
- Healthy Hummus Recipe
- Roasted Cabbage Slices With Tahini, Hummus and Salad
- Chickpea Pancakes With Salad and Greek Yoghurt Sauce
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.