Vegan Recipes

Savory Vegetable Muffins.


  • 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


  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper.
  3. Stir in the grated Parmesan cheese and chopped fresh herbs until evenly distributed.
  4. Add the chopped mixed vegetables and grated cheddar cheese to the flour mixture, and toss to combine.
  5. In another bowl, beat the eggs lightly, then whisk in the buttermilk and olive oil until well combined.
  6. 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.
  7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  8. 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.
  9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  10. Serve the savory vegetable muffins warm or at room temperature. They’re delicious on their own or with a spread of butter.

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