Savoury Cheese Vegetable Muffins
Savoury Cheese Vegetable Muffins are a delightful and nutritious alternative to the more common sweet muffin varieties. They incorporate a medley of fresh vegetables, which not only provide a range of vitamins and minerals but also add texture and moisture to the muffins. The savory aspect is heightened by the inclusion of cheese, which melts during baking, creating pockets of creamy flavor and contributing to a golden, appetizing crust.These muffins are versatile, as they can be customized with different vegetables and cheeses based on personal preference or seasonal availability. They are often enjoyed as a breakfast item, a snack, or as an accompaniment to soups and salads. The combination of wholesome ingredients and savory taste makes them a satisfying option for those seeking a hearty, yet still convenient, food choice.
Equipment
- 1 oven
Ingredients
- 3-4 cups 450g – 600g vegetables of your choice – I used the following:
- Half Courgette finely grated
- 3 Spring Onions diced
- 1 Small Red Pepper chopped finely
- Half Can Sweetcorn
- 1 Medium Sweet Potato diced
- 1 tbsp oil
- 1 heaped tsp Ground Cumin
- 2 tsp Salt
- Pepper to taste
- 1 1/2 cups 150g Mature Cheddar Cheese, grated
- 2 cups 300g Self Raising Flour
- ½ cup 120ml milk
- 3 eggs
- 60 g butter melted
Instructions
- Pre-heat the oven to 180°C or gas mark 4. Heat the oil in a pan for 1 minute before adding the sweet potato, ground cumin, 1 tsp salt & pepper to taste. Cook for 2-3 minutes before taking the pan off the heat and tilting it to drain the excess oil. Transfer into a bowl and let it cool.
- Prepare all the other vegetables and place in a bowl. Squeeze as much water out of the courgette as you can. It will clump together, so make sure to separate the strands again.
- In a separate bowl add the egg, milk and melted butter and lightly whisk, then set aside.
- In a larger bowl, add the self raising flour, vegetables and cheese.
- Mix the vegetables in with the flour until it is all well coated.
- Add the egg mixture to the bowl and give it a good mix.
- At this point, add the last tsp of salt and any additional pepper to taste. I also added 2 tsp of dried tarragon, just because I felt like it, but I don’t think it’s necessary as part of this recipe. I only decided to add sweetcorn at this point (hence not in the first few pictures) because I thought there may be too many vegetables at first, but I found it actually enhanced the taste.
- Distribute the mixture evenly into cupcake or muffin cases, filling it approximately 3/4 of the way up and bake in the oven for around 25 – 35 minutes depending on your oven – I baked mine for 35 minutes. Make sure to turn the tray around half way through baking in order for it to brown evenly.
- Now enjoy this cheesy, veggie, savoury muffin – I ended up eating 2 myself straight out the oven! 🙂