Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk (or non-dairy milk)
- 2 large eggs
- 1/4 cup olive oil or melted butter
- 1 cup shredded cheese (cheddar or feta)
- 1 cup fresh spinach or kale, sautéed
- 1/2 cup diced bell peppers (red or green)
- 1/4 cup finely chopped onion (red or yellow)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Sauté chopped onion and bell peppers in a skillet over medium heat until softened, about 5 minutes.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs and milk until frothy. Stir in olive oil or melted butter.
- Fold in shredded cheese, sautéed vegetables, and greens into the wet mixture.
- Combine the wet ingredients with the dry ingredients until just mixed; do not overmix.
- Fill muffin tins about two-thirds full with batter and bake for 18-20 minutes, or until golden brown.
Notes
- Customize by adding other vegetables like zucchini or leftover roasted veggies for variety.
- For an extra flavor boost, consider adding spices such as smoked paprika or garlic powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg