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.