Veggie Muffins
Veggie muffins with bell peppers, corn, zucchini and cheese on top are to die for served as a side dish or a quick snack throughout the day.
Servings: 12
Calories: 179kcal
Equipment
- 2 bowls
- 1 grater
Ingredients
- 2 eggs
- 2 c all purpose flour
- 1/2 c milk
- 1/4 c greek yogurt plain
- 1/4 c frozen corn
- 1/4 c bell peppers diced
- 1/4 c olive oil
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 c cheese cheddar, shredded + 1/4 c for topping
- 1 c zucchini shredded
Instructions
- Preheat oven to 375 F. Shred zucchini on paper towels, wrap up and gently press down to remove moisture. Dice bell pepper and set these aside.
- Whisk together eggs and yogurt with olive oil and milk at the end.
- Fold in 1 c shredded cheese into the batter.
- In a separate bowl mix flour with salt and baking powder. Slowly incorporate in with the milk mixture until well combined. Fold in frozen corn, shredded zucchini and bell peppers.
- Add muffin cups into pan or spray with non stick spray. Fill each 3/4 of the way full (sprinkle tops with cheese if desired now) and bake for 18-22 minutes or until top springs back when touched gently, or toothpick comes out clean with some crumbs attached.
- Remove and place muffins on a cooling rack for 10 minutes before enjoying.
Video
Nutrition
Serving: 2oz | Calories: 179kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 174mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg