Muffin Mania: Savory Veggie Muffins

So I’m not entirely sure why, but I’ve decided to go a little “muffin mad.” Maybe it’s because they are easiest most fuss-free kind of baking, and completely flexible too.

Anyways, Day 1: Savory muffins

Really good (and healthy). Can eat for breakfast, lunch or dinner. AND they will freeze!

Savory Wholemeal Muffins

Super easy to make, all you need is:

  • 2 bowls
  • Spoon
  • Whisk
  • muffin tray and some non-stick spray
  • 2 eggs
  • 1.33 (1 and 1 third) cups low fat milk
  • 2 tbls lemon juice
  • 3 tbls olive oil
  • 2 cups wholemeal flour
  • 1 cup regular flour
  • 1 tbls baking powder
  • 1/2 tsp baking soda
  • red pepper
  • green pepper
  • mushrooms
  • 1 cup gruyere
  • 1/2 cup cheddar
  • a little parmesan to top
  • salt and pepper
In one bowl combine the flour(s), baking powder and soda, and salt and pepper. Mix together.
In another bowl combine the milk, eggs, lemon juice, and olive oil. Whisk. Season if you want (I added: salt, pepper and tabasco). Then finely dice your veggies, grate your gruyere and cheddar and add into the milk and egg mixture. Whisk to combine. Then slowly add in your flour to the wet mixture and stir. No lumps.
When all is combined, spoon mixture into the muffin tins. Fill until top and then sprinkle a little finely grated parmesan onto the tops.
Easy peasy… just bake in the oven until the tops are browned.
Enjoy x
Tomorrow Lemon and Raspberry muffins!
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One response to “Muffin Mania: Savory Veggie Muffins

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