Breakfast (or anytime) Veggie Muffins

So, this recipe originates from a site aimed at children’s activities. But the reality is that they’re a great choice for adults, too. Plus, they help get in another serving of vegetables! I did (as always) alter the recipe slightly. I replaced the self rising flour with regular flour and baking powder and then traded half the white flour for whole wheat to add a bit of fiber. I also reduced the cheese slightly; as much as I love cheese, there’s a limit to how much a recipe really needs.


Cheesy Veggie Muffins

  • 5 oz grated cheddar cheese
  • 2 cups white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1½ cups of whole milk
  • 1/4 cup corn kernels
  • 1/2 red bell pepper, diced
  • 3 cups baby spinach, chopped

Preheat the oven to 350º F.

Sift the flours, baking powder, and salt into a large bowl. Make a well in the center and add the liquid ingredients, beating the eggs first. Mix until just combined, then fold in the vegetables.


Divide evenly among a regular (12 well) muffin tin that has been greased or lined with metal cupcake liners. Bake for 25-30 minutes. Allow to cool before removing.


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