Garden Vegetable Muffins: A Delightful Quick Bread Recipe
Experience the delightful flavor and convenience of Garden Vegetable Muffins, perfect for a potluck, brunch, or simply a quick snack. With a preparation time of just 5 minutes and a cooking time of 30 minutes, these muffins are a breeze to make and enjoy. Whether you’re an experienced baker or a beginner cook, this easy and inexpensive recipe is sure to impress.
Ingredients
- 2 cups all-purpose flour: Provides the base for these muffins, giving them structure and a soft texture.
- 2 tablespoons sugar: Adds a touch of sweetness to balance the savory elements.
- 1 tablespoon baking powder: Helps the muffins rise and become fluffy.
- 1/4 teaspoon salt: Enhances the flavors of the other ingredients.
- 1 cup cream cheese: Adds richness and a creamy texture to the muffins.
- 3/4 cup milk: Keeps the muffins moist and helps bind the ingredients together.
- 1/2 cup finely grated carrot: Adds a hint of sweetness and a nutritional boost.
- 1/4 cup chopped green onions: Imparts a mild onion flavor that complements the other ingredients.
- 1 egg: Binds the ingredients and helps the muffins rise.
Instructions
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Preheat Your Oven: Set your oven to 400°F (200°C). Prepare your muffin pan by greasing it or lining it with paper liners. This ensures that the muffins will come out easily and have a nice texture.
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Prepare the Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Mix these ingredients thoroughly to ensure an even distribution of the leavening agents and seasoning.
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Incorporate the Cream Cheese: Cut 1 cup of cream cheese into small pieces and add it to the flour mixture. Using a pastry cutter or your fingers, work the cream cheese into the flour until the mixture resembles coarse crumbs. This step creates a tender crumb in the finished muffins.
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Mix the Wet Ingredients: In a separate small bowl, blend together 3/4 cup of milk, 1/2 cup of finely grated carrot, 1/4 cup of chopped green onions, and 1 egg. Whisk these ingredients until they are well combined.
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Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently. Mix just until the batter is moistened and combined. Be careful not to over-mix, as this can result in dense muffins.
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Spoon Batter into Muffin Cups: Divide the muffin batter evenly among the 12 muffin cups in your pan. This ensures that all muffins will bake evenly.
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Bake the Muffins: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center of one comes out clean.
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Cool and Serve: Remove the muffins from the oven and immediately transfer them to a wire rack. Allow them to cool for about 10 minutes. Serve warm to enjoy the best flavor and texture.
Nutritional Information (per muffin)
- Calories: 167.9
- Fat: 8.2 grams
- Saturated Fat: 2.7 grams
- Cholesterol: 27.6 milligrams
- Sodium: 177.4 milligrams
- Carbohydrates: 19.8 grams
- Fiber: 0.8 grams
- Sugar: 2.5 grams
- Protein: 3.8 grams
This recipe yields 12 delicious Garden Vegetable Muffins, each packed with flavor and a perfect balance of savory and sweet. Enjoy these muffins fresh from the oven or store them in an airtight container for a quick grab-and-go snack. These muffins are not only easy to make but also a delightful addition to any meal or gathering.
Enjoy baking and sharing this delightful recipe from Love With Recipes! 🌿🧁
