Vegetable Medley Muffins Recipe
Indulging in a warm, homemade muffin can be a delightful experience, and these Vegetable Medley Muffins are a fantastic way to incorporate a variety of nutritious vegetables into your diet. This recipe, inspired by the wonderful cookbook created by the Infant Welfare Society of Chicago, showcases how easy it is to enjoy a wholesome treat that’s both satisfying and bursting with flavor. Perfect for those busy mornings or as a quick snack, these muffins will appeal to everyone, from children to adults. Let’s dive into the details!
Ingredients
The following table lists the ingredients along with their quantities for the Vegetable Medley Muffins.
| Ingredient | Quantity |
|---|---|
| Self-rising flour | 2 cups |
| Zucchini (grated) | ½ cup |
| Tomatoes (chopped) | ½ cup |
| Dill weed | 1 tablespoon |
| Egg | 1 large |
| Water | ½ cup |
| Tabasco sauce | 1 teaspoon |
| Olive oil | 3 tablespoons |
| Onion (finely chopped) | ¾ cup |
Nutritional Information
The table below summarizes the nutritional information for each muffin, making it easier for you to enjoy these delightful bites while keeping track of your dietary intake.
| Nutritional Component | Amount per Muffin |
|---|---|
| Calories | 113.6 |
| Total Fat | 4 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 17.6 mg |
| Sodium | 271.7 mg |
| Carbohydrates | 16.3 g |
| Dietary Fiber | 0.8 g |
| Sugars | 0.5 g |
| Protein | 2.8 g |
Preparation Instructions
Follow these easy-to-follow instructions to whip up a batch of these delicious Vegetable Medley Muffins:
-
Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help your muffins rise beautifully.
-
Prepare the Muffin Cups: While the oven is heating up, take a moment to grease your muffin cups to ensure that the muffins do not stick once they are baked. You can use cooking spray or a bit of oil.
-
Combine the Dry Ingredients: In a large mixing bowl, combine the self-rising flour, grated zucchini, chopped tomatoes, finely chopped onion, salt, and dill weed. Stir these ingredients together until they are well mixed, creating a flavorful base for your muffins.
-
Mix the Wet Ingredients: In a separate bowl, beat the egg, then add the water, Tabasco sauce, and olive oil. Mix these ingredients together until they are fully blended. The addition of Tabasco sauce will give your muffins a gentle kick of heat.
-
Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Gently stir the mixture until everything is well incorporated. Take care not to overmix, as this could make your muffins tough.
-
Fill the Muffin Cups: Using a spoon or an ice cream scoop, fill each greased muffin cup about two-thirds full with the batter. This will allow space for the muffins to rise without overflowing.
-
Bake the Muffins: Place the muffin tray in the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden brown on top. You can test for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
-
Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tray for a few minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature, enjoying these nutritious and flavorful vegetable muffins at any time of the day.
Conclusion
These Vegetable Medley Muffins not only celebrate the spirit of the Infant Welfare Society of Chicago but also provide a nutritious and delicious way to enjoy vegetables in a convenient form. With their delightful texture and rich flavors, they are sure to become a favorite in your household. Bake a batch today, and relish in the goodness of these simple yet satisfying muffins, perfect for any occasion or simply as a tasty treat!
Feel free to experiment with different vegetables or spices according to your preferences, and enjoy the process of making these versatile muffins. Happy baking!
