Savoury Muffins with Feta and Vegetables (Vegetarian)

Birds eye view of savoury muffins on a cooling rack and on a plate next to butter and a knife.

Savoury Muffins with Feta and Vegetables (Vegetarian)

These savoury muffins with feta and vegetables make for the perfect side dish, breakfast or snack, and are packed with delicious flavour and nutrition!

Course Breakfast, Side Dish, Snack, Muffin

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 194kcal

Author Abbey Sharp

Ingredients

1 1/2 Cups All purpose flour
1/2 Cup Cornmeal (or polenta)
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Garlic Powder
1 1/2 Cups Milk
1/4 Cup Oil
1 egg

Add-ins:

1/2 Cup Sundried Tomatoes Chopped
1/2 Cup Corn Kernels
2 Cups Spinach Finely Chopped
1/2 Cup Basil Chopped
1 Cup Feta Crumbled

Instructions

Preheat the oven to 350 F. Line a 12 cup muffin tin.
In a large bowl, combine all of the dry ingredients: all purpose flour, cornmeal, baking powder, baking soda, salt, and garlic powder.
In a small bowl, whisk all of the wet ingredients: eggs, oil, and milk.
Pour the wet ingredients into the dry ingredients and whisk until combined, taking care not to over mix the batter.
Mix in all of the add-ins and divide the batter into the muffin tin. Bake for 18-22 minutes until the muffins are golden and springy to touch.
Cool in the pan for 10 minutes, then transfer to a cooling rack and serve warm with some butter.

Notes

When whisking the batter, take care not to over mix. Over mixing a batter that contains regular flour can make the gluten in the flour become tough, resulting in a more dense end product. I suggest mixing until your batter is just combined, then it's ready to go.
I would also suggest using an oil that is lighter in flavour for this recipe. A bolder tasting oil, such as olive oil, will work in terms of giving these savoury muffins the moistness we need, but might be a bit overpowering in flavour. I would suggest using a more neutral tasting oil, such as grapeseed oil, avocado oil or even refined coconut oil would do the trick. However, if you don't mind a stronger flavour, then olive oil (or even butter) would be delicious as well!

Nutrition