Savoury Vegetable Muffins
How to make Savoury Vegetable Muffins. This easy breakfast muffin recipe features fresh vegetables, herbs, yogurt, cream cheese and parmesan.
Servings: 12
Calories: 271kcal
Equipment
- muffin tins
- measuring cups
- measuring spoons
- French knife
- Wooden spoon or spatula
- Mixing bowls
- whisk
Ingredients
- 250 g All Purpose Flour
- Pinch Kosher Salt
- 2 1/2 tsp Baking Powder
- 1 tsp White Sugar
- 3/4 tsp Cayenne Pepper
- 5 Scallions sliced, whites and greens divided
- 1 cup Mushrooms finely chopped
- 1/3 cup Red Bell Pepper finely chopped
- 2 tbsp Red Onion grated
- 2 tsp Malt or Apple Cider Vinegar
- Black Pepper
- 1 cup Cream Cheese softened
- 1/2 cup Sour Cream
- 1/2 cup Greek Yogurt
- 6 tbsp Butter melted
- 2 Eggs
- 1/2 tbsp Fresh Parsley chopped
- 1/2 tbsp Fresh Thyme chopped
- 1 oz Parmesan Cheese
Instructions
- Preheat oven to 350 F. Grease and muffin moulds.
- In a large bowl, sift together the flour, salt, baking powder, sugar, and cayenne pepper and set aside.
- Slice the white parts of the scallions and mix with red onion, mushrooms and bell pepper. Sprinkle with vinegar. Season and set aside to marinate.
- Whisk the soft cream cheese into the sour cream, greek yogurt, then whisk in the melted butter, eggs, and herbs. Pour into the dry ingredients with the parmesan and grated vegetables and any juices from the bowl. Stir to mix.
- Fill the prepared muffin tins 3/4 full with batter. Sprinkle with cracked black pepper and scallion greens then bake for 25-30 minutes. Leave to cool slightly then transfer to a wire rack.
Nutrition
Calories: 271kcal | Carbohydrates: 21.3g | Protein: 12.4g | Fat: 15.4g | Saturated Fat: 9.5g | Cholesterol: 69mg | Sodium: 155mg | Potassium: 305mg | Fiber: 1g | Sugar: 3.7g | Calcium: 165mg | Iron: 2mg