My first try making this specific veggie combo, and I am mighty pleased with the Italian flair they delivered. I also love that they are dairy-free and I can pop one for a mini meal anytime, but the cheesy version is great too! The Gluten-Free version is perfect.
I made these vegetable muffins with ingredients we always have on hand. Nice way to use up stuff laying around in the refrigerator. But my first impetus for making them was, I just came across a perfect sun dried tomato brand with no salt added. I was so delighted with them I decided to showcase them in this recipe. My savory muffin family is expanding, both regular and gluten-free savory muffins
Unsalted Sun Dried Tomatoes
Take a look at the very low sodium content in this brand Sun-dried tomatoes: only the sodium naturally contained in the tomatoes!
This lifelong salt watcher is delighted to find completely Salt-Free Sun Dried Tomatoes! Plump moist soft chewy and naturally tangy and briny. Perfect for nutritious low calorie snacking all by themselves, and for adding in salads, dips, pastas, omelettes and sandwiches, when you want the intensity and depth of the tomato without the moisture. I found them and I’m not looking back. Well priced too!
Kids will Love these Vegetable Muffins!
The confetti look of the chopped veggies is so fun. Whatever chunky veggies the kids might have a problem eating on their plate will be no trouble packed in a muffin. They might even ask you to put one in their school lunch box!
Super Quick Chopping!
The food processor is my best friend for all food prep, and chops all these veggies in no time! Now just mix and pour!
I got terrific results with both muffins and a round flattish bread loaf. It would be fun to make one larger bread or two smaller ones, and cut them in wedges. You can also mix and match: six medium muffins for kids and one large round loaf for grownups, you will create a sensation at brunch time with your guests!
Gluten-Free Vegetable Muffins
They will come out great too! I would favor flat shape and smaller muffins, they will be more guaranteed with the limited rising capacity of gluten-free flour.
- 2 medium zucchini
- 1 medium onion
- 1 yellow pepper
- 2 cups nicely packed baby kale or spinach leaves, or a combo with parsley and basil if you have them on hand. Total: 2 cups packed.
- 1 cup unsalted sun-dried tomato strips, chopped (use scissors)
- 1 Tbsp oregano
- 2 tsp baking soda
- 1 teaspoon salt
- 1 scant teaspoon white pepper
- 1/2 chili powder or other hot pepper
- 3/4 cup olive oil
- 3/4 cup oat milk (dairy: milk or buttermilk)
- 3/4 cup nutritional yeast (dairy: shredded cheddar or other strong cheese)
- 4 eggs
3 cups flour (all purpose, whole wheat pastry, white spelt or gluten-free)
Preheat the oven to 375*F
Using the pulse function of the food processor, coarsely chop the zucchini, onion and pepper. Transfer the contents to a mixing bowl.
Proceed the same way with the kale leaves and add to the bowl.
Add all remaining ingredients except the flour. Mix thoroughly with a spoon.
Mix the flour in, taking care not to over mix. The mixture will look stiff, but that’s OK: more moisture will come out of the veggies during the baking and will make them perfectly moist.
Pour the batter into 12 greased medium muffin molds; if you used muffin liner, skip the greasing. (Gluten-free: make two dozen smaller muffins)
You will have a little batter left, pour it into two more muffin molds or shape into a 5 inch round flat little loaf. OR 6 medium muffins plus one 9-10 inch round flat loaf.
Bake 30 minutes, or just a drop more, until a knife inserted in the center comes out clean.