Spring Vegetable Muffins
These spring vegetable muffins are a delightful blend of fresh seasonal vegetables and herbs, perfect for a light snack or breakfast. They are moist, flavorful, and packed with nutrients, making them a great addition to your springtime meals.
This recipe is breakfast, scaled for 6 servings, with 15 min prep and 25 min cook.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 6
Quick cooking notes
- Core ingredients include green onion, olive oil, all-purpose flour, milk.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 0.5 cups green onion (chopped)
- 0.25 cups olive oil
- 2 cups all-purpose flour
- 1 cup milk
- 2 large egg
- 1 cup zucchini (grated)
- 0.5 tsp salt
- 0.25 cups fresh parsley (chopped)
- 2 tbsp baking powder
- 1 cup carrot (grated)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the all-purpose flour, baking powder, and salt.
- In another bowl, whisk together the olive oil, milk, and eggs until well combined.
- Add the grated zucchini, grated carrot, chopped green onion, and chopped parsley to the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 180
- Protein: 5 g
- Fat: 8 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 200 mg
Nutrition values are estimates based on stored ingredient totals and serving size.