★Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup shredded cheddar cheese
1/2 cup diced ham
1/2 cup grated carrot
1/2 cup grated zucchini (excess moisture squeezed out)
1/4 cup chopped spinach
1/4 cup chopped green onions
2 large eggs
1/2 cup milk
1/4 cup olive oil or melted butter
1/4 cup plain Greek yogurt
★Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- Add Mix-ins: Stir in the shredded cheddar cheese, diced ham, grated zucchini, grated carrot, chopped spinach, and green onions until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, olive oil (or melted butter), and Greek yogurt until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Feel free to switch up the vegetables based on what you have on hand or prefer. Bell peppers, mushrooms, or broccoli would be great alternatives.
Enjoy!