Recipe for Savory Ham and Vegetable Muffins
Enjoy a variety of vegetables in a handy and tasty muffin shape with these Savory Vegetable and Ham Muffins. Muffins like these, filled with ham, shredded potato, carrots, and bell pepper, are great for any time of day. These are simple to whip up and will delight eaters of all ages.
Time Spent Preparing
Duration: fifteen minutes
Ten minutes in the oven
Duration: thirty-five minutes
What You Need:
oil—20 milliliters (0.7 fluid ounces)
Peel and grate one potato.
a ten-gram (0.4-ounce) portion of salt
corn starch, 50 grams (or 1.8 oz)
1 finely sliced red onion
2 grated carrots that have been peeled
10 grams (0.4 oz) of minced garlic, 5 grams (0.2 oz) of black pepper, and 1 finely sliced red bell pepper
Three chopped cherry tomatoes, fifty grams (1.8 oz) of finely chopped green onion, and thirty grams (1.1 oz) of diced ham
100 grams (3.5 ounces) of grated cheese and one beaten egg
How to Follow
The Vegetables Must Be Prepared:
The oven should be preheated at 180 degrees Celsius (350 degrees Fahrenheit).
Put the grated potato, 5 grams (0.2 oz) of salt, 20 milliliters (0.7 fl oz) of oil, and 50 grams (1.8 oz) of corn starch in a big mixing bowl. Thoroughly combine.
Mix in the red onion, carrots, red bell pepper, black pepper, minced garlic, sliced cherry tomatoes, green onion, diced ham, and finely chopped red onion. Blend into a smooth mixture.
Get the Muffin Batter Nested:
Combine the mashed vegetables with the beaten egg and half of the grated cheese in the same bowl. Combine all ingredients and stir until well combined.
Put the Muffins Together:
To make muffins, grease or line a muffin pan.
Fill about three quarters of the muffin cups with the ham and veggie mixture using a spoon.
On top of every muffin, sprinkle the rest of the shredded cheese.
To bake, Preheat oven to 400 degrees Fahrenheit. Bake muffins in muffin pan for 20 minutes, or until toothpick comes out clean when inserted in the middle. Muffins should be golden brown.
Before serving, let the muffins cool slightly in the pan. Either warm or room temperature will do.
Suggested Servings
Add these savory muffins to a fruit and egg breakfast platter.
For a healthy lunch option, try serving them with a side salad.
Put them in your lunchbox or eat them as a snack.
Advice about the Kitchen
Make Sure Vegetables Cook Equally: Finely grate the carrots and potato so they cook uniformly and give the muffins a consistent texture.
A golden, crispy top may be achieved by topping the muffins with cheese before baking.
Health Advantages
Carrots, potatoes, bell peppers, and tomatoes are some of the vegetables that are rich in minerals, vitamins, and fiber.
A decent supply of protein include eggs, cheese, and ham.
Use almond flour instead of corn starch for a low-carb alternative.
Food and Nutrition Data
No (well, it has ham in it), my vegetarian friend.
Can be made gluten-free with the addition of corn starch, yes.
No (cheese is an ingredient).
Calorie Breakdown (for one muffin)
Number of calories: 120
Glycemic Index: 15g
Contains 6 grams of protein.
Fatty Acids: 5 grams
Type 2 Fat: 2 grams
Cholesterol level: 35 mg
The sodium content is 320 milligrams.
Amount of fiber: 2 grams
2-Grams of Ezoic Sugar
Amount of vitamin A: 5,000 international units
Level of vitamin C: 20 milligrams
Ten milligrams of calcium
*Iron: 1 milligram
Storage
Leftovers may be refrigerated for up to three days if sealed in a container. Before serving, reheat in the oven or microwave.
You may store these muffins in the freezer for up to a month using the Ezoic method. Reheat after thawing in the fridge, preferably the night before.
What Makes This Recipe So Delicious
Simple and Fast: In under twenty minutes, you can have these muffins baked and ready to go.
Very flexible: They are delicious eaten for any meal of the day.
The ezoic
taste Packed: The delicious, pleasant taste is created by combining veggies, ham, and cheese.
In summary
Indulge in these savory vegetable and ham muffins—a recipe that will surely become a go-to favorite. They’re a terrific way to increase your veggie intake, work well for meal preparation, and can be easily customized with your preferred additions. No matter what time of day you make these muffins, the whole family is likely to enjoy them. Have fun!
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Questions and Answers (FAQs)
Is it possible to make these muffins without eggs?
Sure, just leave out the ham or substitute any other plant-based protein like tempeh or tofu.
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Would other kinds of cheese work?
Sure thing! You may use mozzarella, cheddar, or feta cheese, or whatever kind of cheese you choose.
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Would these muffins freeze well?
Your question is answered; these muffins do indeed freeze rather nicely. They have a shelf life of up to one month when sealed in a container.
What other veggies would you recommend?
Spinach, zucchini, or mushrooms are some more vegetables that you may include.
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Would whole wheat flour be a suitable substitute for corn starch?
Using whole wheat flour instead can result in a somewhat heavier texture, but it’s perfectly OK.
What modifications can I make to these muffins so that they are not made with dairy?
Swap out the butter with a plant-based oil or margarine and use a dairy-free cheese replacement.
How about anything else except ham?
Savory bacon, juicy turkey, or a v
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