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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 minutes
Cook Time 25 minutes minutes
Servings 18 Muffins
Calories 119kcal
Author Charisse Yu
- 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
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.
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