Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1 cup milk
• 1/4 cup olive oil
• 1 cup grated cheese (cheddar or a mix of your choice)
• 1 cup finely chopped mixed vegetables (such as bell peppers, zucchini, and carrots)
• 1/2 cup corn kernels (optional)
• 2 tbsp fresh herbs (like parsley or chives), finely chopped

Instructions:

Preparing the Mixture:

1. Preheat Oven: Set your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups well.
2. Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder.
3. Wet Ingredients: In another bowl, beat the eggs, milk, and olive oil until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Adding the Filling:

1. Add Vegetables and Cheese: Fold in the grated cheese, chopped vegetables, corn, and herbs into the batter.
2. Mix Gently: Stir everything gently until the vegetables and cheese are evenly distributed throughout the batter.

Baking:

1. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
2. Bake: Place the tray in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
3. Cooling: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Conclusion:

These savory muffins are a wonderful treat, ideal for breakfast, a snack, or even as a side dish with dinner. They’re packed with nutrients from the vegetables and have a delightful cheesy flavor that makes them irresistible. Enjoy your freshly baked vegetable muffins warm, perhaps with a dollop of butter or a spread of cream cheese for added indulgence. Happy baking!