Vegetable muffins
Description
The baking is simple and quick. Muffins can be not only sweet, but also savory — you can make them with sausage, ham, bacon, vegetables, cheese. I suggest you try this delicious and easy version of vegetable muffins. They are convenient to take to work, on a trip, on an excursion — anywhere you like. Although these muffins are savory, they will still taste great with sweet tea. The preparation is easy, so let's not be lazy and get started :) Serve them cooled down or slightly warm.
Instructions
- 1
Step 1
1. Peel the onion and carrot, then dice all the vegetables finely. Blanch the peas in slightly salted water for about 5 minutes, then rinse with cold water and dry thoroughly on paper towels.
- 2
Step 2
2. Heat the pan well with vegetable oil and sauté the onion and carrot for about 4 minutes, then add the zucchini and cook for another 5 minutes. Keep stirring constantly!
- 3
Step 3
3. Season the vegetables with salt and pepper to taste, then set aside to cool slightly.
- 4
Step 4
4. Grate the hard cheese on a fine grater. In a bowl, beat and mix the egg with milk.
- 5
Step 5
5. Add the cheese to the egg-milk mixture, mix well, then pour in the melted but not hot butter. Stir.
- 6
Step 6
6. Add the flour mixed with the baking powder.
- 7
Step 7
7. Mix and add the vegetables.
- 8
Step 8
8. Mix thoroughly so that the vegetables are well incorporated into the batter. If the vegetables release a lot of liquid, you can add a little flour. The batter should be quite thick.
- 9
Step 9
9. Divide the dough into molds. You should get 6 pieces, but I needed 9 cupcakes :)
- 10
Step 10
10. Bake for about 20-25 minutes with the fan in a preheated oven at 180 degrees. But keep an eye on your oven!
- 11
Step 11
11. The cupcakes turn out golden brown, crispy on the outside and soft inside. Let them cool slightly, then the paper liners will come off easily.