Description
Soft, cheesy mini savoury muffins packed with vegetables, easy to make and perfect for any time of day.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 cup finely chopped bell peppers and onions
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 180°C and lightly grease a muffin tin.
- In a bowl, whisk together eggs, milk, and olive oil until smooth.
- Ensure the muffin tin is evenly greased to prevent sticking.
- Add flour, baking powder, salt, and pepper to the wet mixture, then gently fold in shredded cheese and chopped vegetables.
- Pour the batter evenly into the muffin tin and bake for 25 minutes until golden and set.
- Allow the muffins to cool slightly before removing from the tin.
- Serve warm and enjoy.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix to keep the texture light.
- Finely chop vegetables for even distribution.
- Let muffins rest briefly before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: mini savoury muffins, impossible pie muffins, easy muffin recipe, cheesy vegetable muffins, quick savory snack