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.
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.
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
Fiber: 2g
Sugar: 2g
Vitamin A: 5000IU
Vitamin C: 20mg
Calcium: 100mg
Iron: 1mg
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Freezer: These muffins can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.
Why You’ll Love This Recipe
Quick and Easy: These muffins are simple to prepare and bake in just 20 minutes.
Versatile: Enjoy them for breakfast, lunch, or as a snack.
Packed with Flavor: The combination of vegetables, ham, and cheese creates a savory, satisfying flavor.
Conclusion
These Savory Vegetable and Ham Muffins are a delicious, versatile dish that you’ll want to make again and again. They’re perfect for meal prep, easy to customize with your favorite ingredients, and a great way to enjoy more vegetables. Whether you’re making them for breakfast, lunch, or a snack, these muffins are sure to please everyone at the table. Enjoy!
Frequently Asked Questions (FAQs)
Can I make these muffins vegetarian?
Yes, simply omit the ham or replace it with a plant-based protein like tofu or tempeh.
Can I use other types of cheese?
Absolutely! Feel free to use any cheese you like, such as mozzarella, cheddar, or feta.
Can I freeze these muffins?
Yes, these muffins freeze well. Store them in an airtight container for up to 1 month.
What other vegetables can I add?
You can add other veggies like spinach, zucchini, or mushrooms.
Can I use whole wheat flour instead of corn starch?
Yes, you can substitute with whole wheat flour, but the texture may be slightly denser.
How can I make these muffins dairy-free?
Use a dairy-free cheese alternative and substitute the butter with a plant-based oil or margarine.
What can I use instead of ham?
You can use cooked bacon, turkey, or a vegetarian alternative like smoked tofu.
How do I prevent the muffins from sticking to the pan?
Make sure to grease the muffin tin well or use muffin liners.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking.
Can I make mini muffins instead?
Yes, simply adjust the baking time to around 10-12 minutes for mini muffins.
