Description
These savory muffins are packed with zucchini, potato, carrot, and cheese, making them a delicious and healthy snack or side.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded zucchini (about 1 medium)
- 1/2 cup shredded potato (about 1 small)
- 1/2 cup shredded carrot (about 1 medium)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper.
- Stir in shredded zucchini, potato, carrot, and cheddar cheese until evenly distributed.
- In a separate medium bowl, whisk together milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- These muffins are a great way to use up leftover vegetables.
- You can substitute other vegetables like bell peppers or corn.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
Keywords: savory muffins, zucchini muffins, potato muffins, carrot muffins, cheese muffins, vegetable muffins, healthy muffins