Savory Veggie & Cheddar Muffins
Savory veggie-packed muffins loaded with broccoli, carrots, and bell pepper, held together with melted cheddar. A wholesome finger food that sneaks in a generous serving of vegetables in every bite.
Ingredients
- 1 cup Broccoli
- 0.5 cup Carrot
- 0.5 cup Red Bell Pepper
- 0.5 cup Plain Greek Yogurt
- 0.5 cup Whole Milk
- 2 large Eggs
- 0.25 cup Olive Oil
- 1 cup Cheddar Cheese
- 2 cups Whole-Wheat Flour
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 175 °C (350 °F). Line or lightly grease a 12-cup muffin tin.
- Warm 2 teaspoons of olive oil in a small pan over medium heat. Add the chopped broccoli, carrots, and bell pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables are just tender. Set aside to cool briefly.
- In a large bowl, whisk together the yogurt, milk, eggs, and remaining olive oil until smooth.
- Fold in the sautéed vegetables and the shredded cheddar cheese.
- In a separate bowl, combine the flour, baking powder, and baking soda. Gently fold the dry ingredients into the wet mixture until just combined — a few small lumps are fine.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 20–22 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Safety note: For younger toddlers, slice or break each muffin into small, manageable pieces before serving.
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