Vegetable Muffins

Apr 19, 2021 | 7 comments

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Vegetable Muffins

Vegetable Muffins on a plate

Are you looking for a savoury vegetable muffins recipe? I recently made some with some friends. We all made the same recipe, then met up on Zoom to compare results. Great fun!

The use of the term to describe what are essentially cupcakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks.

When I was growing up, a muffin meant a flat leavened bake, sort of like bread. What we now call muffins, we called the more down to earth ‘buns’. Pile a lot of icing on top, and those same buns become cup cakes in modern parlance.

How to make savoury vegetable muffins

In one bowl put all the dry ingredients – the flour, cheese (reserving about a third of the cheese) and any herbs and spices you are using.

Vegetable muffins - the dry ingredients in a bowl

 

 

 

In another bowl, put all the wet ingredients – the oil, eggs and milk

Vegetable Muffins - the wet ingredients in a bowl

Prepare all the vegetables you are using, chopping them into small pieces. Add the veg to the wet mixture and bowl and mix thoroughly. This is because when the flour is added, it shouldn’t be mixed very much as this tends to result in a tough muffin.

Vegetable Muffins - mix vegetables in to wet ingredients, in a bowl

Add the dry ingredients to the wet ingredients and gently fold together.

Vegetable Muffins - mixing wet and dry ingredients together, in a bowl

Divide between 12 muffin cases, silicone cases or a 12 hole muffin tin and sprinkle over the reserved cheese.

Vegetable Muffins - mix in tin, unbaked

Bake at 200°C / 180°C Fan / 400°F / Gas Mark 6 for 20-25 until the tops are looking golden and cooked through. Best enjoyed warm, freeze any not eaten the same day. Gently warm through in the microwave for about 30 seconds from frozen to enjoy at its best

Vegetable Muffins - mix in tin, baked

What are savoury vegetable muffins like

The muffins are very light and taste delicious. Would be lovely tucked into a lunchbox, or enjoyed alongside a bowl of lovely soup

You really need to have some of the cheese on the top to get the cheese flavour.

What other ingredients can be used in a savoury vegetable muffin recipe

The recipe uses 250g of vegetables, and these can be pretty much anything.

  • I used onion, carrot, red pepper and mange tout
  • other options include
  • mushrooms
  • mushrooms and marmite or soy sauce
  • swede and parsnip
  • carrot and raisin
  • courgette (squeezed out) feta and olive
  • sun dried tomatoes
  • replace the milk with chopped tomatoes

Change the cheese to feta, mozzarella or a blue cheese.

Swap the spices to a big spoon of a Patak’s paste, any flavour. Or use a tsp each of ground cumin and ground coriander. Personally, I preferred them without the spice. I’m going to try a mushroom version next – yum!

 

If you like muffins, you might like this easy to make recipe too

Muffins made with mincemeat and oats

 

Or if you’d rather have a savoury bake, these savoury flapjacks are seriously good!

Savoury flapjacks, fragrant with rosemary, caramelised onions and sweet chilli, 15p

vegetable muffins on a plate
Vegetable Muffins on a plate

Vegetable Muffins

a delicious savoury treat
5 from 2 votes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course:
Lunch
,
Picnic
,
School Lunches
,
Side Dish
,
Snack
Cuisine:
American
Vegetarian
vegetable muffins
freeze by Hare Krishna from the Noun Project
Freezes Well
,
No Nuts by Llisole from the Noun Project
Nut Free
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 12 muffins
Cost per portion 12p each
Calories: 217kcal
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
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Ingredients

Wet ingredients

  • 2 medium eggs
  • 150 ml milk semi-skim or whole
  • 100 ml rapeseed oil

Dry ingredients

  • 250 g self raising flour or plain with 3 tsps baking powder
  • 120 g cheddar
  • pinch sage
  • 1 tsp dried basil
  • 1 tsp cumin seeds

Vegetables

  • ½ red pepper
  • 1 medium brown onion
  • 20 g mange tout
  • 1 medium carrot

Instructions

Prepare the vegetables

  • Grate the carrot.
  • Finely chop the onion.
  • Chop the mange tout into small pieces.
  • Chop the red pepper into small pieces.

Dry ingredients

Wet ingredients

  • Into a separate bowl, put all the wet ingredients - the oil, milk and eggs
  • Whisk the oil, milk and eggs together
  • Now add all the prepared vegetables and mix them all together. We don't want to work the flour very much, so give the veg and egg mix a good stir now.

Combine

  • Tip the flour mix into the vegetable and egg mix and gently fold together. Stirring as little as possible. Too much stirring makes the muffins tough.

Put in muffin tin

  • Divide the mixture between 12 muffin cases / holes in a muffin tray
  • Sprinkle the ⅓ of retained cheese over the top

Bake

  • Bake in a hot oven for about 25 minutes. Bake at 200°C / 180°C Fan / 400°F / Gas Mark 6 for 20-25 until the tops are looking golden and cooked through

Serve the muffins

  • Best served immediately, warm from the oven. Any not eaten the same day can be stored in the freezer to keep them fresh.

Video

Nutrition

Nutrition Facts
Vegetable Muffins
Amount Per Serving
Calories 217 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 39mg13%
Sodium 83mg4%
Potassium 107mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 1186IU24%
Vitamin C 8mg10%
Calcium 102mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

7 Comments

7 Comments

  1. Thrifty Lesley

    Thanks Angela. The knee is starting to improve slowly, with a lot of advice from the osteopath
    Muffins and pikelets and many other things have lots of different names just in the UK, let alone anywhere else. It can get very confusing!

  2. Thrifty Lesley

    I haven’t said which flour have I! I’ll change that now. You need to use self raising. I have to strip the ingredients right back to get the nutrition to calculate properly, it wouldn’t recognise ‘self raising flour’ for instance, and I’ve obviously forgotten to
    go back and put it in

  3. Yvonne

    Hi Lesley these muffins look delicious does it matter whether plain or sr flour is used please. Thanks for all your recipes.

  4. Angela

    5 stars
    I was a little puzzled when I came to live in Australia when they were talking about English muffins and pikelets – nothing like the things I’d grown up with in Brum.
    Nice recipe by the way : )
    Oh yes another thing, I don’t think I’ve heard of an osteopath since I’ve lived here,but there are plenty of chiropractors. Hope your knee gets better soon : )

  5. Caroline

    Oops I didn’t see those options, even though they are so obvious. Thanks xx

  6. Thrifty Lesley

    Hi Caroline, I’m glad you like the look of it, and thanks so much for your kind words.
    If you press the Print option in the recipe card, you’ll see 2 boxes at the top ‘Recipe Images’ and ‘Instructions Images’. Deselect those boxes and you’ll have a 1 page document

  7. Caroline Brooks

    Hi Lesley

    This looks a lovely recipe and congratulations on mastering videoing.

    Is it possible for a Print Recipe option with just the ingredients and instructions – minus the videos, as this makes it an 8 page document?

    Thanks for this wonderful site, we love your bread pudden recipe and it’s often made.

    Love from sunny Leigh.

    Caroline xx

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