Vegan Recipes
Savory Vegetable Muffins.
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Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as parsley, thyme, or chives)
- 1 cup finely chopped mixed vegetables (such as bell peppers, carrots, zucchini, and corn)
- 1/2 cup grated cheddar cheese
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup olive oil
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper.
- Stir in the grated Parmesan cheese and chopped fresh herbs until evenly distributed.
- Add the chopped mixed vegetables and grated cheddar cheese to the flour mixture, and toss to combine.
- In another bowl, beat the eggs lightly, then whisk in the buttermilk and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients, and gently fold everything together until just combined. Be careful not to overmix; the batter should be lumpy.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Serve the savory vegetable muffins warm or at room temperature. They’re delicious on their own or with a spread of butter.