Vegetable Muffins for Home Bakers Challenge
This month’s Home Bakers Challenge was hosted by Shama and she gave us 6 recipes to choose from. The recipe that got my attention from the list she gave was Vegetable Muffins. I wanted to try savory muffins for some time and as soon as I saw the list, I knew what I was going to bake. I baked them yesterday and I am not sure if I liked them or not. Muffins were good but my sweet tooth craved some sweet. Finally I concluded I prefer sweet muffins over the savory muffins. These vegetables muffins would be perfect for people who do not have a sweet tooth.
This recipe is from allrecipes.com. I followed the recipe as give with couple of substitutions. I substituted dry basil with dry thyme and for roasted bell peppers; I dry roasted chopped red bell peppers in a pan. I followed rest of the recipe to the dot. Ha, I skipped the optional ingredient cheddar cheese. I am not going to list the recipe here as I did not tweak the recipe.
The recipe says it yields 16 muffins. I had a 6 muffins pan and mini cup cake pans. I used a 6 muffin pan and a 24 mini cupcakes pan. I baked the mini muffins for 22 minutes and regular muffins for 30 minutes at 375 F or 190 C. The recipe says bake for 35 – 40 minutes until the muffins (regular size) are golden brown in color. Over temperatures vary from oven to oven and in my oven muffins were done in 30 minutes. Recipe is from allrecipes.com.