Easy Savory Vegetable Muffins

Thanks to Cabot Creamery for sponsoring this post. I only work with companies that I love and believe in. All opinions are my own.

Savory Muffins with Vegetables

I am a huge fan of sweet muffins, but I also LOVE coming up with delicious ways to enjoy more vegetables with my family. While I have plenty of veggie-loaded sweet muffins with no added sugar in my repertoire, like these beet muffins and carrot muffins, today I’ve brought you a savory muffin! And if you’re struggling to get your child to eat their vegetables, I hope these muffins will make you do a happy dance inside as you watch your child gobble them up! You will also love how customizable this recipe is. You can use whatever vegetables you wish! And it’s a great way to use up leftovers. One of the key ingredients is cheese! Skip the pre-shredded cheese and reach for a high-quality block of cheese, like award-winning Cabot Creamery, aka my FAVORITE cheddar cheese for 7+ years! Pre-shredded cheese is convenient, but I think freshly grated cheese simply tastes better. You will most definitely taste the difference in these muffins. Cheese also makes for a great addition to these 5 minute lunch or dinner snack tray ideas!

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

Step-by-Step Instructions

Divide the muffin batter evenly into a 12-cup muffin tray and bake!6. Allow the muffins to cool for several minutes then transfer to a wire rack

Substitutions

Gluten-free? Use a 1:1 gluten free flour. Almond flour will not work. Dairy-free? Use any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of warm water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.

Tips for Success

Finely chop the vegetables. I like to use this mini manual food processor. Cook the vegetables first so they have a chance to cool. And don’t skip this step! It not only eliminates the need for squeezing out the vegetables but also imparts tremendous flavor to the muffins. Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Use high-quality cheese for best flavor! And grate it yourself as mentioned above. If baking for your baby, you can use less cheese to reduce the sodium. Do NOT over mix the batter. Stir until everything is just combined. It is supposed to be thick and lumpy. Be sure to grease your muffin pan or use muffin liners. I personally love to use this silicone muffin pan as it eliminates the need for both.

Storage

Refrigerate for up to 4 days. Microwave briefly (no more than 30 seconds otherwise will get soggy). or freeze for up to 3 months. Thaw in the refrigerator overnight. Here’s a step-by-step guide on how to store and freeze muffins.