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Muffins in a bowl
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Savory Vegetable Muffin

These veggie packed muffins are delicious and a great breakfast, lunch, or dinner option!
Course Breakfast
Cuisine American
Keyword breakfast muffin, easy breakfast recipe, savory vegetable muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings 18 Muffins
Calories 119kcal
Author Charisse Yu

Ingredients

  • 3 cups flour
  • 2 ½ teaspoon baking powder
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 ½ cup milk
  • 1 egg
  • 2 tablespoons oil
  • ½ cup grated zucchini
  • ⅓ cup shredded parmesan cheese
  • ⅓ cup sundried tomatoes
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons chopped green onion

Instructions

  • Preheat oven to 350 F. Line muffin tin with muffin liners.
  • Start combining the flour, salt, pepper and baking powder.
  • Now gently stir in milk, egg and oil. Mix until just combined.
  • Add grated zucchini, parmesan cheese, sun dried tomatoes, parsley and green onion to the batter. Make sure to not overmix.
  • Fill the liners ¾ full and bake for 18-22 minutes.

Nutrition

Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 307mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg