Cheese and Veg Muffins Recipes for Easy Healthy Snacks

If you’re looking for a delicious and wholesome snack or a quick breakfast option, these cheese and veg muffins are sure to become a staple in your kitchen. Bursting with fresh vegetables and oozing with melted cheese, these savory muffins strike the perfect balance between health and indulgence.

They’re incredibly versatile, easy to make, and perfect for meal prepping or serving at brunch with friends and family. Whether you’re a seasoned cook or a beginner, this recipe will guide you through making moist, flavorful muffins that will please everyone’s palate.

Not only are these muffins full of nutrients from the vegetables, but the cheese adds a creamy richness that makes every bite satisfying. Plus, they’re portable, so you can grab one on your way out the door or pack a batch for a picnic.

Ready to dive into the world of savory baking? Let’s get started with these irresistible cheese and veg muffins recipes!

Why You’ll Love This Recipe

Cheese and veg muffins combine the best of both worlds: the wholesome goodness of fresh vegetables with the comforting richness of cheese. They’re incredibly easy to customize depending on what you have in your fridge, making them perfect for reducing food waste.

Packed with fiber, vitamins, and protein, these muffins offer a balanced snack or breakfast option that will keep you energized throughout the day.

They bake quickly, freeze well, and can be enjoyed warm or at room temperature. Plus, they’re kid-friendly and a great way to sneak in extra veggies for the little ones.

Whether you’re meal prepping for the week or just need a quick bite, these muffins have you covered.

Looking for other creative vegetable recipes? Check out our Thelma Sanders Squash Recipe or try some Passover Zucchini Kugel Recipe for more veggie inspiration.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon dried oregano (optional)
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup finely chopped mixed vegetables (such as bell peppers, zucchini, carrots, spinach)
• 2 large eggs
• 1 cup plain Greek yogurt or sour cream
• 1/4 cup olive oil or melted butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley or chives

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Mixing bowls (large and medium)
• Whisk and wooden spoon or spatula
• Measuring cups and spoons
• Grater (for cheese and vegetables like carrots or zucchini)
• Knife and chopping board

Instructions

1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease well with non-stick spray.
2. Prepare the dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, oregano, and pepper.
3. Add the cheese and vegetables: Stir in the shredded cheddar cheese and chopped vegetables until they’re evenly coated with the flour mixture. This helps prevent them from sinking to the bottom when baking.
4. Mix the wet ingredients: In a separate medium bowl, whisk together the eggs, Greek yogurt, olive oil, and minced garlic until smooth.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix as this can make the muffins tough.
6. Add fresh herbs: Fold in the chopped parsley or chives for a burst of fresh flavor.
7. Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
8. Bake: Place in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
9. Cool: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. Serve: Enjoy warm or at room temperature.

Tips & Variations

For fluffier muffins, avoid overmixing the batter and fold ingredients gently.

Feel free to swap out the vegetables for what’s seasonal or what you have on hand. Spinach, corn, sun-dried tomatoes, or even cooked mushrooms work wonderfully.

Try different cheeses like feta, mozzarella, or gouda for unique flavor profiles.

For a gluten-free version, substitute the all-purpose flour for a gluten-free flour blend.

To add a little heat, toss in some finely chopped jalapeños or a pinch of chili flakes.

Nutrition Facts

Serving Suggestions

These cheese and veg muffins are perfect on their own or paired with a variety of dishes. Serve them alongside a fresh garden salad for a light lunch or as a savory breakfast with scrambled eggs and avocado slices.

They also make a great addition to a brunch spread with dips like hummus or tzatziki. If you’re looking to add some protein, pair these muffins with a side of smoked salmon or turkey slices.

For a flavorful twist, spread a thin layer of your favorite pesto or a dab of hot sauce on the muffins before eating. If you love baking and trying new flavors, you might also enjoy our Pecan Crackers Recipe or our Peda Recipe Ricotta Cheese for more cheesy delights.

Conclusion

These cheese and veg muffins are a fantastic way to enjoy a nutritious and delicious treat any time of the day. Their versatility allows you to customize them endlessly, making them suitable for various dietary preferences and ingredient availability.

The combination of fresh vegetables and rich cheese creates a perfect harmony of flavors that is both comforting and wholesome.

Whether you’re preparing a quick breakfast, packing lunchboxes, or hosting a casual get-together, these muffins are sure to impress. Don’t forget to experiment with different vegetables and cheeses to make the recipe your own.

For more tasty recipes that celebrate fresh ingredients and simple cooking, be sure to explore our Bariatric Meatloaf Recipe or the tangy Pickled Cherry Pepper Recipe. Happy baking and even happier eating!

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