Yields: 12 muffins | Prep time: 15 mins | Bake time: 20-25 mins

Ingredients

  • 2 cups All-purpose flour

  • 1 tbsp Baking powder

  • 1/2 tsp Salt

  • 1/2 tsp Black pepper (optional)

The Wet Mix:

  • 2 Large eggs

  • 1 cup Whole milk

  • 1/2 cup Vegetable oil (or melted butter)

The Fillings:

  • 1 cup Sharp cheddar cheese, shredded

  • 1/2 cup Red bell pepper, finely diced

  • 1/2 cup Fresh spinach or green onions, chopped

  • 1/4 cup Feta cheese, crumbled (optional for extra tang)

  • 1/4 cup Cooked corn or sun-dried tomatoes (as seen in the photo)

Instructions

  1. Preparation: Preheat your oven to 190°C (375°F). Grease a 12-hole muffin tin thoroughly with butter or non-stick spray, or use paper liners if preferred.

  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and pepper. Ensure there are no large clumps so the muffins rise evenly.

  3. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs lightly. Add the milk and oil, whisking until the mixture is smooth and combined.

  4. The “Fold” Technique: Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently. Stop just before the flour is fully incorporated. Over-mixing leads to tough, dense muffins.

  5. Add the Flavor: Gently fold in your shredded cheese, diced peppers, onions, and any other vegetables. The batter should be thick and slightly lumpy.

  6. Bake: Spoon the batter into the muffin tin, filling each cup about 3/4 full. For a decorative touch, sprinkle a little extra cheese on top before sliding them into the oven.

  7. Cooling: Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them rest in the tin for 5 minutes before transferring to a wire rack.

Quick Tips for Success

  • Vegetable Moisture: If using high-moisture veggies like zucchini, squeeze out the excess water first to prevent soggy muffins.

  • Storage: These stay fresh in an airtight container for 3 days or can be frozen for up to a month. Just reheat in the microwave for 30 seconds!