Savoury Vegetable Muffins Recipes
SAVOURY VEGETABLE MUFFINS
Steps:
- Preheat oven to 350 F. Grease and muffin moulds.
- In a large bowl, sift together the flour, salt, baking powder, sugar, and cayenne pepper and set aside.
- Slice the white parts of the scallions and mix with red onion, mushrooms and bell pepper. Sprinkle with vinegar. Season and set aside to marinate.
- Whisk the soft cream cheese into the sour cream, greek yogurt, then whisk in the melted butter, eggs, and herbs. Pour into the dry ingredients with the parmesan and grated vegetables and any juices from the bowl. Stir to mix.
- Fill the prepared muffin tins 3/4 full with batter. Sprinkle with cracked black pepper and scallion greens then bake for 25-30 minutes. Leave to cool slightly then transfer to a wire rack.
Nutrition Facts : Calories 271 kcal, Carbohydrate 21.3 g, Protein 12.4 g, Fat 15.4 g, SaturatedFat 9.5 g, Cholesterol 69 mg, Sodium 155 mg, Fiber 1 g, Sugar 3.7 g, ServingSize 1 serving
SAVORY VEGAN VEGGIE MUFFINS
Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.
Provided by julie hammond
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g
SAVOURY PICNIC MUFFINS
Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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