Roasted Veggie Muffins for Breakfast (or Snacks)

Being the last day before my weekly big shop, Saturdays often involve some creativity in the kitchen. This morning I had intended to make a frittata with some of the roasted veggies I had in the fridge but then I realised I only had three eggs, and also no bread (I really need my toast!). So I opted to make veggie muffins instead. These turned out pretty well as is, although they would be made even better with some chopped herbs,  and crumbled feta would be awesome in them too. My husband slathered his in butter, but they are certainly moist enough to eat without. They can easily be frozen and taken for snacks throughout the week.

Makes 12 muffins
1 1/3 cups whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup cottage cheese
1 cup buttermilk
3 eggs
2 tbsp olive oil
1 cup diced roasted veggies (I used red pepper, zucchini and sweet potato)

  1. Preheat oven to 375 F / 190 C
  2. Mix dry ingredients together and then add wet ingredients, folding in veggies at the end.
  3. Spoon into a greased or paper lined muffin tin
  4. Bake for 20-25 minutes, until golden.

2 Comments Add yours

  1. I love a loaded savory muffin. These look really moist & delicious too.


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