Elevate your breakfast routine with these savory bell pepper and cheddar muffins. They are a delightful twist on healthy breakfast muffins, perfect for a quick meal or a satisfying snack. You’ll love how easy and flavorful they are to prepare.
Key Ingredients & Substitutions:
- Bell Peppers: Any color works beautifully; use what you have.
- Cheddar Cheese: Feel free to use another hard, savory cheese like Gruyère or Monterey Jack.
- Flour: All-purpose flour is fine; for a healthier option, try half whole wheat flour.
- Milk: Any dairy or non-dairy milk will work.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup finely diced bell peppers (any color)
- 1 large egg, lightly beaten
- 1 cup milk
- ¼ cup vegetable oil
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 180 calories
- Tools Needed: Muffin tin, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This ensures your healthy breakfast muffins won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the shredded cheddar cheese and diced bell peppers. Make sure everything is well combined.
3. Mix Wet Ingredients
In a separate medium bowl, lightly beat the egg. Add the milk and vegetable oil, then whisk until thoroughly combined. This creates the liquid base for your healthy breakfast muffins.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until combined. Be careful not to overmix, as this can make your muffins tough. A few lumps are perfectly fine.
5. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy portioning. This helps create uniform savory muffins.
6. Bake Your Muffins
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the muffin tin for a few minutes before transferring to a wire rack.
Variation Ideas:
- Add a pinch of red pepper flakes for a little heat.
- Stir in some chopped fresh chives or green onions for extra flavor.
- Include other finely chopped vegetables like zucchini or spinach.
- Top with a sprinkle of extra cheese or sesame seeds before baking.
Storage Instructions:
Store your savory bell pepper and cheddar muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat gently in the microwave or oven until warmed through.
Frequently Asked Questions (FAQ):
- Can you make these muffins ahead of time?
Yes, these healthy breakfast muffins are perfect for meal prep. Prepare them the night before and enjoy them for a quick breakfast.
- Can you use frozen bell peppers?
You can use frozen bell peppers, but make sure to thaw and pat them very dry before adding them to the batter to avoid excess moisture.
- Why are your muffins dry?
Overmixing the batter or baking for too long can result in dry muffins. Mix until just combined and bake only until a toothpick comes out clean.
- Can you make these gluten-free?
You can try using a 1:1 gluten-free flour blend, but results may vary slightly in texture.
- Can you add other vegetables?
Absolutely! Finely diced spinach, zucchini, or even corn would be great additions to these healthy breakfast muffins.
- Are these suitable for freezing?
Yes, these muffins freeze very well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.