These savory veggie muffins are packed with a medley of vegetables and fresh herbs, making them a nutritious and tasty treat. They are perfect for breakfast, brunch, or as a side dish for soups and salads.
Ingredients: 1 cup all-purpose flour. 1 cup whole wheat flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup grated zucchini. 1/2 cup chopped bell peppers. 1/2 cup chopped spinach. 1/4 cup finely chopped onion. 1/4 cup grated Parmesan cheese. 2 large eggs. 1 cup buttermilk. 1/4 cup olive oil. 1/4 cup chopped fresh herbs such as parsley and chives.
Instructions: Warm your oven up to 375F 190C, and you can either grease or line a muffin tin with muffin liners. Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper together in a large bowl. Grate the zucchini, cut up the bell peppers, spinach, and onion, and mix them with the crushed dry ingredients. Combine well by mixing. Beat the eggs in a different bowl, then add the buttermilk and olive oil. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add the chopped fresh herbs to the muffin batter and mix them in well. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. You can eat your savory veggie muffins as a healthy snack or side dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
ICCPBS 2018

















