These Savory Vegetable and Ham Muffins are a delicious and nutritious way to enjoy a variety of veggies in a convenient, portable form. Packed with grated potato, carrots, bell pepper, and ham, these muffins are perfect for breakfast, a snack, or even a light lunch. They are easy to make and are sure to be a hit with both kids and adults.
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
20 ml (0.7 fl oz) of oil
1 potato, peeled and grated
10 g (0.4 oz) of salt (divided)
50 g (1.8 oz) of corn starch
1 red onion, finely chopped
2 carrots, peeled and grated
1 red bell pepper, finely chopped
10 g (0.4 oz) of garlic, minced
5 g (0.2 oz) of black pepper
3 cherry tomatoes, chopped
50 g (1.8 oz) of green onion, chopped
30 g (1.1 oz) of ham, diced
1 egg, beaten
100 g (3.5 oz) of cheese, grated
Directions
-
- Prepare the Vegetables:
-
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the grated potato with 5 g (0.2 oz) of salt, 20 ml (0.7 fl oz) of oil, and 50 g (1.8 oz) of corn starch. Mix well.
- Add the finely chopped red onion, grated carrots, chopped red bell pepper, minced garlic, black pepper, chopped cherry tomatoes, green onion, and diced ham. Mix until well combined.
-
- Prepare the Muffin Batter:
- In the same mixing bowl, add the beaten egg and half of the grated cheese to the vegetable mixture. Mix until all ingredients are evenly distributed.
- Prepare the Vegetables:
-
- Assemble the Muffins:
-
- Grease a muffin tin or line it with muffin cups.
- Spoon the vegetable and ham mixture into each muffin cup, filling them about three-quarters full.
- Sprinkle the remaining grated cheese on top of each muffin.
-
- Bake:
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Assemble the Muffins:
- Serve:
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions
-
- Serve these savory muffins as part of a breakfast spread with eggs and fruit.
- Pair them with a side salad for a light lunch.
- Enjoy them as a snack or packed in a lunchbox.
Cooking Tips
-
- Evenly Grate Vegetables: Grate the potato and carrots finely to ensure they cook evenly and provide a uniform texture in the muffins.
- Cheese Topping: Adding cheese on top of the muffins before baking creates a golden, crispy finish.
Nutritional Benefits
-
- Vegetables: Packed with fiber, vitamins, and minerals from the potatoes, carrots, bell peppers, and tomatoes.
- Protein: Eggs, cheese, and ham provide a good source of protein.
- Low-Carb Option: Substitute corn starch with almond flour for a lower-carb version.
Dietary Information
-
- Vegetarian: No (contains ham)
- Gluten-Free: Yes (if corn starch is used)
- Dairy-Free: No (contains cheese)
Nutritional Facts (per muffin)
-
- Calories: 120 kcal
- Carbohydrates: 15g
-
- Protein: 6g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 320mg