Description
These Cheesy Savory Muffins are bursting with flavor from fresh vegetables, cheese, and bacon. Perfect for a quick breakfast, lunch, or hearty snack, they’re easy to make and absolutely delicious!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Dash of crushed red pepper flakes
- 1/2 cup unsalted butter, (melted and cooled to room temperature)
- 1/2 cup cottage cheese, (at room temperature)
- 1/2 cup milk, (at room temperature)
- 2 large eggs, (at room temperature)
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 2 green onions, (sliced)
- 1 cup cheddar cheese
- 1/2 cup finely chopped cooked bacon
- 1/4 cup freshly grated Parmesan cheese
- Flaky sea salt, (for sprinkling)
Instructions
- Preheat the oven to 375°F and prepare a 12-cup muffin pan with paper liners or nonstick spray.
- In a bowl, whisk together flour, baking powder, salt, garlic powder, and crushed red pepper flakes.
- In another bowl, mix cooled melted butter, cottage cheese, milk, and eggs until smooth. Stir in shredded zucchini, carrots, and green onions.
- Combine the dry mixture with the wet ingredients, stirring gently until just mixed. Fold in cheddar cheese, bacon, and Parmesan cheese without overmixing.
- Scoop the batter evenly into the muffin cups and sprinkle with flaky sea salt on top.
- Bake for 18 to 22 minutes until tops are golden and a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter.
Notes
These muffins can be stored in an airtight container for up to 3 days.
Feel free to customize the vegetables according to your preferences.
For a cheesy variation, add extra cheese to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg