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Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- In another bowl, beat the eggs and then stir in the milk and olive oil until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Gently fold in the chopped broccoli, diced red bell pepper, chopped green onions, and grated cheddar cheese.
- Distribute the batter evenly among the muffin cups, filling them about ¾ full.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Chef’s Tips
- Feel free to substitute the vegetables with any others you have on hand, such as spinach, carrots, or zucchini.
- To add a spicy kick, consider mixing in some diced jalapeños or red pepper flakes.
- These muffins can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer storage.
Nutrition (per serving)
Approximate calories: 150, Protein: 6g, Carbs: 12g, Fat: 9g
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