Muffins with vegetables as a primary ingredient are known as vegetable muffins. Many different types of vegetables can be used, and individual versions often include more than one type. Vegetable muffins are frequently recommended as a subtle way of persuading picky eaters or children to eat more vegetables.
Carrots and zucchini are two of the most commonly used vegetables in vegetable muffins, possibly due to their use in other baked desserts. Sweet vegetables such as sweet potatoes or peas can be used instead. Some versions include garlic, onion, or spinach, as well as roasted red peppers. Sweeten the muffins with fruit, such as mashed bananas or fruit juice. In some versions, baby food is used to fulfill the fruit and vegetable requirements.
Vegetable muffins also require traditional muffin ingredients in addition to the vegetables. Flour, eggs, and milk are all used in this recipe. To make the muffins rise, you’ll need baking soda, baking powder, or both. In most versions, sugar is combined with olive oil, and cornmeal is occasionally added. Grated cheese is another popular addition.
A variety of additional seasonings may be added depending on the version. Spices will go well with either the vegetables or the baked goods. Sweet spices or liquids, such as cinnamon and honey, can be used to enhance the muffin’s sweetness. Other spices, such as oregano and basil, can be used to bring out the flavor of the vegetables. Whether the spices are sweet or not, salt and pepper are usually included.
The vegetables are usually shredded and combined with the cheese to make vegetable muffins. They can either be cooked in butter or oil before combining, or they can be served raw. In a separate bowl, whisk or sift together any dry ingredients, and combine the wet ingredients in a third bowl. The vegetables are combined with either the wet or dry ingredients, depending on the version, before the wet and dry ingredients are mixed together. After everything has been combined, spoon the batter into greased or paper cup-lined muffin tins.
Grated cheese can be sprinkled on top of the uncooked muffins once the batter is in the forms. Cooking time for vegetable muffins is usually around 20 minutes, and they should be allowed to cool in the pan for a few minutes before handling. They’re best served hot and fresh, but they can also be frozen and used later.