Vegetable Muffins for Home Bakers Challenge
Vegetable muffins are savory muffins with lots of vegetables and herbs. It is great for breakfast, lunch boxes and even to pack for picnics.
Update, Mar 2018 – Images and post re-edited in March 2018 to optimize for search engines.
This month’s Home Bakers Challenge is hosted by Shama and she gave us 6 recipes to choose from. Vegetable muffins from the list got my attention. I was meaning to bake savory muffins for some time and as soon as I saw the list, I knew what I was baking. I baked these savory vegetable muffins yesterday and I am not sure if I like them or not. Savory muffins were good but my sweet tooth craved for some sweet. Eventually I conclude, I prefer sweet muffins over the savory muffins. These vegetables muffins are 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 roasted red bell peppers at home, in a pan. Rest of the recipe i followed to the dot. Ha, I also skipped the optional ingredient cheddar cheese. I am not going to list the recipe here as I did not tweak the recipe.
According to the recipe, it yields 16 muffins. Since I have a 6 cup muffin pan and mini cup cake pans, I used a 6 cup muffin pan and a 24 mini cupcakes pan. I baked mini muffins for 22 minutes and regular muffins for 30 minutes at 375 F or 190 C. Oven temperatures vary from oven to oven and in my oven, regular muffins were done in 30 minutes. According to the recipe, bake time is 35-40 minutes or until golden brown. Recipe is from allrecipes.com.