Wednesday, September 3, 2014

Vegetable Muffins


These savoury vegetable muffins are so good! A little touch of cayenne adds a nice warming touch. These muffins are perfect hot or cold with soup or to pack in your lunch. Pack a few extra to share:)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 cup cheddar cheese, shredded
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 cup sour cream
  • 1/2 cup farmer sausage, cooked and chopped (you could use bacon or breakfast sausage)
  • 1/2 cup corn kernels, cooked
  • 1/2 cup red and green sweet peppers, chopped
  • 1/2 cup spinach, chopped
  1. In a medium sized bowl, whisk together dry ingredients and shredded cheese, set aside.
  2. In a smaller bowl, whisk eggs, butter, and sour cream.
  3. Stir wet ingredients into dry ingredients just until combined.
  4. Mix in farmer sausage, corn, peppers, and spinach. Do not over mix. The batter will be quite thick.
  5. Spoon into a well greased muffin tin.
  6. Bake in 350ยบ for 20 to 25 minutes. Mine were perfectly done at 23 minutes.
  7. Cool in muffin pan for a few minutes then remove and place them on a rack to finish cooling. They are delicious hot or cold. Great for bag lunches.
  8. Yields: 12


17 comments:

  1. I bet it would be good to substitute a little corn meal for some of the flour.

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    1. How much corn meal - without making them too dry? half of the flour? just a dusting of corn meal in the muffin tin? I love the idea -

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    2. I think I might try substituting half a cup of the flour with cornmeal. Even a dusting of the pans sounds good. Anyone tried susbtituting cornmeal?

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  2. I will be making some of these to take in my lunches, thanks for the recipe!

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  3. Betty - those look delicious and yes, soup season is upon us! Thanks for the recipe.

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  4. These look wonderful and yes...great for so many reasons! I like the idea of pairing with soups....it's still warm here but I can't wait for "soup weather"! LOL!

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    1. Here, it's always "soup weather" but I'm waiting for the added joy of snow flying past the window as we dine on soup and these muffins - which I will bake, weather or not!

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  5. I'm making out a grocery list for these. Most of it will come from the garden too. They look wonderful to pack in lunches.

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  6. Ooh these look delicious - I've made a copy of the recipe, thank you.

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  7. These look delicious, Betty! hmmm .. no onions ? smile

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  8. You read my mind, I was just about to do a search for lunch muffin ideas! Sometimes getting that lunch packed before we have to run out the door seems an insurmountable task...

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  9. These were only posted yesterday and I have already made them twice! They are delicious! One tip that worked well for me was to cook the meat (I used bacon) then removed cooked meat from frying pan and put in butter for melting. Nice to have those bacon drippings in with the butter. Thank you for this recipe!

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  10. any ideas for substituting the sour cream ?

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  11. My son lives an hour away and is at university, entering his third year. Last year, he fell into the habit of picking up something before classes at the student union, and then that turned into buying both breakfast and lunch... and then he'd go home to order a pizza or other takeout. Not only did he gain a few pounds this year, he blew his budget for school, and came to Mom for help to plan for next year.

    These are going to be part of that plan! I can make a few dozen of these at a time, and store them in his freezer, and he has a nutritious, portable breakfast to grab and take with him. I'm surfing your online recipes for ideas for other meals. Thank you!

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    1. Quills..thank you for letting us know that these nutrious muffins will be part of your son's food plan. The best to you both in planning the food budget for next year.

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