Welcoming the morning with a nourishing and scrumptious start is a gift you can share with everyone you love. Our Veggie-Packed Breakfast Muffins not only brim with vibrant flavors but also exude warmth and comfort. Perfect for family breakfasts, spontaneous brunches, or grab-and-go snacks, these muffins blend the joy of homemade goodness with a delightful mix of nutritious veggies. Imagine the enticing aroma of freshly baked muffins filling your kitchen—a promise of a beautiful day ahead. Let these muffins become a part of your family’s cherished morning ritual and a testament to the creative culinary adventures that Zynahz inspires.

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 12 muffins
  • Skill Level: Easy

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated cheddar cheese
  • 1/2 cup finely chopped bell peppers (red, green, or yellow)
  • 1/2 cup finely chopped zucchini
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 3/4 cup milk
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup olive oil

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with a bit of olive oil.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and black pepper.
  3. Stir in the grated cheddar cheese, chopped bell peppers, zucchini, green onions, and parsley until well combined.
  4. In a separate bowl, whisk together the milk, Greek yogurt, eggs, and olive oil until smooth and fully blended.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the muffins tender.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake for 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Serve warm or at room temperature. Enjoy!

Helpful Tips

  • If you’re short on time, use pre-shredded cheese and pre-chopped veggies available at your local grocery store.
  • Add a hint of spice by incorporating a minced jalapeño or a pinch of chili flakes.
  • Experiment with different veggies like spinach, carrots, or corn to keep the recipe exciting each time you make it.
  • For a dairy-free version, replace the milk with almond milk and the yogurt with a dairy-free alternative.

Storage Instructions

  • Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave before serving.

Pairings

  • Serve these muffins with a fresh fruit salad and a glass of freshly squeezed orange juice for a complete breakfast experience.
  • Pair with a warm cup of tea or coffee for a cozy, satisfying morning treat.

At Zynahz, we believe that every meal is an opportunity to bring joy and creativity into the kitchen. We encourage you to try this Veggie-Packed Breakfast Muffins recipe, share your delightful results with us, and spread the love by sharing the recipe with your friends and family. Be sure to explore more of our inspiring recipes, follow us on social media, and sign up for our newsletter to stay connected. Let’s make every mealtime a celebration of family, flavor, and creativity!

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Last Update: January 1, 2025