Savory Muffins with Vegetables

Instructions

1. Step 1

   Heat the oven to 190°C. Brush the muffin cups with 2 tsp (10 ml) of the vegetable oil.

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: Muffin pan, oven

2. Step 2

   Grate the zucchini, wrap it in a clean kitchen towel, and squeeze out as much liquid as possible. Place it in the medium mixing bowl.

   Ingredients used: 150.0 gr Zucchini

   Cookware: Box Grater, cutting board, kitchen towel, Medium mixing bowl

3. Step 3

   Grate the carrot, finely dice the bell pepper, and slice the scallions. Add them to the zucchini and toss together.

   Ingredients used: 100.0 gr Bell Pepper, 80.0 gr Carrot, 30.0 gr Scallion

   Cookware: Box Grater, Chef Knife, cutting board, Medium mixing bowl

4. Step 4

   Whisk the flour, baking powder, salt, and black pepper in the large mixing bowl.

   Ingredients used: 10.0 gr Baking Powder, 1.0 gr Black Pepper, 5.0 gr Salt, 250.0 gr Wheat Flour

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Whisk the eggs, milk, and remaining 3 ¼ tbsp (50 ml) vegetable oil in the measuring jug until evenly blended.

   Ingredients used: 2.0 piece Egg, 180.0 ml Milk, 50.0 ml Vegetable Oil

   Cookware: measuring jug, whisk

6. Step 6

   Pour the wet mixture into the dry ingredients and fold until only a few streaks of flour remain.

   Cookware: Large Mixing Bowl, Silicone spatula

7. Step 7

   Fold in the prepared vegetable mixture and cheddar just until evenly distributed.

   Ingredients used: 120.0 gr Cheddar Cheese

   Cookware: Large Mixing Bowl, Medium mixing bowl, Silicone spatula

8. Step 8

   Divide the batter evenly among the 12 muffin cups. Bake at 190°C for 20–24 minutes, until golden and a skewer inserted in the center comes out without wet batter.

   Timer: 22 min (fixed)

   Cookware: Muffin pan, oven

9. Step 9

   Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.

   Timer: 5 min (fixed)

   Cookware: Muffin pan, wire rack