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Vegetable Muffins

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Savory muffins with steamed vegetables and buttermilk batter. 25 minutes preparation, 30 minutes baking time. Makes 12 muffins.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 00:32:36 GMT
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Vegetable Muffins | magichouserecipes.com

A savory muffin that combines crunchy vegetables with fluffy buttermilk batter. The combination of colorful vegetables and Mediterranean herbs makes them the perfect on-the-go snack.

Essential Ingredients

  • Various vegetables: For color and flavor.
  • Buttermilk: Makes the batter moist.
  • Spelt flour type 630: For digestibility.
  • Rosemary and nutmeg: For Mediterranean seasoning.
  • Chives: For a fresh note.
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Vegetable Muffins – Savory, Healthy and Delicious | magichouserecipes.com

Path to Perfect Muffins

Preparing vegetables:
Dice evenly and finely. Briefly sauté in canola oil for more flavor.
Developing batter:
Mix buttermilk with egg and spices. Fold in flour briefly.

Baking Process

Bake at 180 degrees for 25-30 minutes until golden brown. Fill muffin cups 2/3 full.

Creating Variations

  • Top with grated cheese
  • Add mushrooms or broccoli
  • Vary fresh herbs

Optimizing Storage

  • Keeps in container up to 3 days
  • Frozen up to 2 months
  • Warm briefly before serving

Serving Suggestions

  • With herb quark
  • With green salad
  • As a snack for the office
  • In a kindergarten lunch pack

These savory muffins are a creative way to incorporate more vegetables into your diet. The combination of crispy batter and savory vegetables makes them a popular finger food for any occasion.

Healthy Variants

Bake with whole grain flour. Add quinoa or oats. Reduce oil amount.

Optimizing for Children

  • Grate vegetables very finely
  • Choose mild herbs
  • Use mini muffin cups
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Vegetable Muffins – Simple, Nutritious and Delicious | magichouserecipes.com

Preparation Tips

  • Cut vegetables a day ahead
  • Prepare batter fresh
  • Set out muffin cups

The vegetable muffins are a versatile basic recipe that can be adapted to taste and preferences.

Frequently Asked Questions

→ What other vegetables work well?
Broccoli, peas, corn or mushrooms are good alternatives. The vegetables should be steamed beforehand.
→ Can I use regular flour?
Yes, all-purpose flour can replace the spelt flour. The amount remains the same.
→ Are the muffins suitable for freezing?
Yes, freeze after cooling. Thaw and briefly warm before eating.
→ What if the vegetables are too moist?
Drain the steamed vegetables well. Too much moisture makes the muffins heavy.
→ How do I keep the muffins fresh longer?
In an airtight container at room temperature for 2-3 days. In the refrigerator up to 5 days.

Savory Vegetable Muffins

Savory muffins with colorful vegetables in light buttermilk batter. Quick to prepare and ideal as a snack or finger food.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
By: Reham


Difficulty: Easy

Cuisine: European

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ Fresh vegetables

01 1 bunch green onions (scallions)
02 1 large zucchini
03 2 medium carrots
04 1 large red bell pepper

→ For the batter

05 2½ cups (300g) spelt flour
06 1¼ cups (280g) buttermilk
07 1 large egg
08 4 tablespoons canola or vegetable oil
09 2 teaspoons baking powder

→ Herbs and seasonings

10 1/2 bunch fresh chives, finely chopped
11 1 tablespoon dried rosemary
12 Freshly grated nutmeg, to taste
13 Salt, to taste
14 Freshly ground black pepper

Instructions

Step 01

Slice the green onions into thin rings. Dice the zucchini, carrots, and red bell pepper into small, bite-sized pieces - aim for about ¼-inch cubes so they cook quickly and distribute well in the muffins.

Step 02

Heat 1-2 tablespoons of the oil in a large skillet over medium heat. Add all the chopped vegetables and cook for 7-8 minutes, stirring occasionally, until they're softened but still have a slight bite. Season with salt and pepper. Remove from heat and allow to cool slightly.

Step 03

In a large bowl, whisk together the buttermilk, remaining oil, egg, dried rosemary, and chopped chives. Season with salt, pepper, and a pinch of freshly grated nutmeg. Stir in the flour and baking powder until just combined - don't overmix. Gently fold in the sautéed vegetables until evenly distributed.

Step 04

Preheat oven to 350°F (180°C), or 320°F (160°C) with fan. Line a 12-cup muffin tin with paper liners or lightly grease. Divide the batter evenly among the cups. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

Notes

  1. These savory muffins are kid-friendly and make a great lunchbox addition.
  2. Feel free to swap in your favorite vegetables based on what's in season or what you have on hand.

Tools You'll Need

  • 12-cup muffin tin
  • Paper muffin liners
  • Large skillet or frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (spelt flour)
  • Contains eggs
  • Contains dairy (buttermilk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 8 g
  • Total Carbohydrate: 22 g
  • Protein: 6 g