Savory Spring Vegetable and Cheese Muffins
Deliciously fluffy muffins packed with fresh spring vegetables and cheese, perfect for brunch or a light snack.
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Ingredients
Yields 12 muffins
- (1 cup) all-purpose flour
- (1 cup) whole wheat flour
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 teaspoons) garlic powder
- (1/2 cups) milk
- (1/4 cups) olive oil
- (2) large eggs
- (1 cup) grated zucchini
- (1/2 cups) chopped bell pepper
- (1/2 cups) corn kernels (fresh or frozen)
- (1/2 cups) crumbled feta cheese
- (1/4 cups) chopped fresh parsley
Instructions
- 1
Preheat your oven to 375°F (190 °C) and line a muffin tin with paper liners or grease it lightly.
- 2
In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix well. Add 2/4 teaspoon salt and 2/4 teaspoon garlic powder.
- 3
In another bowl, whisk together 1/2 cup milk, 1/4 cup olive oil, and 2 large eggs until combined.
- 4
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 5
Fold in 1 cup grated zucchini, 1/2 cup chopped bell pepper, 1/2 cup corn kernels, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley until evenly distributed.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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