These hearty vegetable muffins are perfect for a snack or a light snack during a busy family day. They are quick to prepare, taste wonderfully fresh and add color to any plate.
Vegetable muffins offer a delicious alternative to sweet baked goods and are also a wonderful way to incorporate more vegetables into your family's diet. Thanks to their handy shape, the muffins fit perfectly in the snack box or on the family table when everyone wants something tasty between meals.
They are easy to prepare and leave plenty of room for your personal preferences. Fresh courgettes, peppers, carrots or spinach are ideal because they remain juicy during baking and also give off a delicate flavor. If your children enjoy helping out, they can prepare the vegetables with you or prepare the muffin tins. This often creates particularly happy moments in the kitchen.
The batter forms the basis for the vegetable muffins and can be mixed in no time at all. The combination of flour, eggs, milk and a little oil creates an airy consistency that gives the vegetables enough room to develop their full flavor. Spices such as paprika, nutmeg, oregano or fresh herbs give the muffins a pleasant spiciness, while a little grated cheese adds extra juiciness and flavor.
Ingredients for about twelve pieces:
- 200 grams flour
- 2 eggs
- 1 deciliter of milk
- 1 deciliter of neutral oil, for example HOLL rapeseed oil
- 1 teaspoon baking powder
- ½ teaspoon of salt
- 1 medium-sized carrot, grated
- 1 small courgette, grated
- 1/2 pepperoni, very finely diced
- 100 grams grated cheese
- Fresh herbs to taste, for example chives or parsley
Preparation:
Preheat the oven to 180 degrees Celsius and line a muffin tray with tins.
Mix the flour with the baking powder and salt in a bowl.
In a second bowl, whisk together the eggs, milk and oil. Add the liquid mixture to the flour and stir everything into a smooth batter. Then carefully fold in the grated vegetables, cheese and fresh herbs.
Spread the mixture evenly in the tins and bake the muffins for around 20 minutes until golden and risen. Allow them to cool briefly before removing them from the tin.
The vegetable muffins taste delicious both warm and cold. They can easily be stored in a tin and remain moist the next day. Together with some yoghurt dip or fresh vegetables, they make a light and balanced snack that your family is sure to appreciate.
We hope you enjoy baking them!
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