Savory Vegetable Muffins (Print Version)
# 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:
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.
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.
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.
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:
01 -
These savory muffins are kid-friendly and make a great lunchbox addition.
02 -
Feel free to swap in your favorite vegetables based on what's in season or what you have on hand.