Carrot, Cheese, Tomato Muffins
Carrot, Cheese, Tomato Muffins are a delightful fusion of savory and sweet that will elevate any meal. With each bite, enjoy the warm, fluffy texture complemented by the sweetness of carrots, tangy tomatoes, and melted cheese. Perfect for breakfast, snacks, or as a side dish at gatherings, these muffins promise to please everyone at the table. Easy to prepare and versatile enough for any occasion, they’re sure to become a new family favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup shredded sharp cheddar cheese
- 1 cup diced ripe tomatoes (or cherry tomatoes)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 large eggs (room temperature)
- ½ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- Fresh herbs (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In one bowl, whisk together flour, baking powder, salt, and pepper.
- In another bowl, beat eggs until frothy and mix in olive oil. Stir in grated carrots, diced tomatoes, and shredded cheese.
- Gently fold wet ingredients into dry ingredients until just combined.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes until golden brown on top. Let cool slightly before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: For added flavor diversity, experiment with different cheeses like feta or mozzarella. Incorporate fresh herbs such as basil or spinach for a nutritious twist. Store leftovers in an airtight container in the fridge for up to four days.