Savory Meal Muffins

Why You’ll Love This Recipe

• A healthy and hearty option for lunchboxes or quick dinners

• Packed with vegetables, protein, and flavor

• Freezer-friendly for meal prep and busy weeks

• Easy to customize with your favorite veggies and cheeses

• Delicious both warm and cold

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 eggs

• 60 ml (¼ cup) olive oil

• 60 ml (¼ cup) milk

• 90 g (¾ cup) sharp cheddar cheese, grated

• 25 g (¼ cup) Parmesan cheese, grated

• 2 green onions, finely chopped

• 1 zucchini, grated

• 1 bell pepper, diced

• 1 carrot, diced

• 2 garlic cloves, pressed

• 2 tbsp fresh chives, chopped

• 130 g (1 cup) whole wheat flour

• 1 tsp baking powder

• Salt and pepper, to taste

Directions

1. Preheat oven to 180°C (350°F).

2. In a large bowl, whisk the eggs with the olive oil. Add the milk, cheeses, vegetables, garlic, and chives. Mix with a wooden spoon.

3. In another bowl, combine the flour, baking powder, salt, and pepper. Pour into the egg–vegetable mixture and stir gently until just combined.

4. Divide the batter evenly into 12 muffin tin cavities lined with paper or silicone liners (or lightly greased).

5. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

6. Remove from the tin, cool on a wire rack, and enjoy warm or cold.

Servings and timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Replace cheddar with mozzarella, gouda, or feta.

• Add diced ham, turkey, or cooked bacon for extra protein.

• Swap zucchini for spinach or kale.

• Add herbs like parsley, dill, or thyme for different flavor profiles.

• Top with sunflower or pumpkin seeds for extra crunch.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days.

• Freeze for up to 3 months.

• Reheat in the oven at 160°C (325°F) for 8–10 minutes, or microwave for 30 seconds until warmed through.

FAQs

Can I make these muffins gluten-free?

Yes, simply replace the whole wheat flour with a gluten-free flour blend.

Can I prepare the batter ahead of time?

It’s best to bake the muffins right after preparing the batter for best rise and texture.

Can I use almond milk instead of regular milk?

Yes, any unsweetened plant-based milk works well.

Do these muffins taste good cold?

Yes, they are delicious warm or cold, making them perfect for lunchboxes.

Can I add meat to the recipe?

Absolutely, cooked ham, bacon, or sausage make great additions.

How do I prevent soggy muffins?

Make sure to squeeze excess liquid from zucchini before adding it to the batter.

Can I use all-purpose flour instead of whole wheat?

Yes, all-purpose flour works perfectly.

Can I double the recipe?

Yes, but make sure to bake in two muffin trays or in batches.

Are these muffins suitable for kids?

Yes, they are kid-friendly, especially if you use mild cheese and avoid spicy additions.

Can I skip the Parmesan?

Yes, but it adds a nice salty flavor. You can replace it with extra cheddar or another cheese.

Conclusion

Savory meal muffins are a versatile and wholesome dish that fit into any mealtime. Whether served as a quick breakfast, packed in a lunchbox, or enjoyed with a salad for dinner, they are nutritious, filling, and easy to prepare. With endless variations, these muffins can be adapted to suit everyone’s tastes and make meal prep a breeze.

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