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In the realm of quick and easy snacks, Cheesy Veggie Muffins stand out as a delightful option that caters to both taste and nutrition. These savory muffins are not only a favorite among children but also make for a satisfying treat for adults looking to incorporate more vegetables into their diets. With their cheesy goodness and the subtle hint of fresh vegetables, these muffins can be enjoyed as a snack, a side dish, or even a light meal.

Dreamy School Lunch Ideas

Discover the perfect snack with these delicious Cheesy Veggie Muffins! Packed with sharp cheddar, nutritious zucchini, and carrots, they blend flavor and health in every bite. These versatile muffins are great for kids and adults alike, making them an ideal choice for lunchboxes, quick meals, or on-the-go snacks. Enjoy them warm or at room temperature, and feel free to experiment with different vegetables and herbs to create your own unique twist.
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Ingredients
  

1 cup all-purpose flour

1 cup shredded sharp cheddar cheese

1/2 cup grated zucchini, squeezed dry to remove excess moisture

1/2 cup grated carrot

1/2 cup milk

1/4 cup extra virgin olive oil

2 large eggs

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Optional: 2 tablespoons chopped fresh herbs (such as parsley or cilantro) for a burst of flavor

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a standard muffin tin by greasing it lightly with cooking spray or lining it with paper muffin liners.

    Whisk the Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, and black pepper until combined and airy.

      Mix the Vegetables and Cheese: In a separate bowl, combine the squeezed dry grated zucchini, grated carrot, and shredded sharp cheddar cheese. Toss them together to ensure that the vegetables are well-coated in cheese and evenly distributed.

        Blend the Wet Ingredients: In another bowl, whisk the milk, olive oil, and eggs together until fully blended and slightly frothy.

          Combine Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix! Next, fold in the zucchini, carrot, and cheese mixture, as well as the chopped fresh herbs if you're using them.

            Fill the Muffin Tin: Use a ladle or large spoon to share the batter evenly among the muffin cups. Fill each cup about three-quarters of the way full to allow for rising during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins should turn a rich golden brown and a toothpick inserted into the center of a muffin should come out clean when they’re done.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them gently to a wire rack. Serve warm or at room temperature as a tasty snack or a delightful addition to a lunch box.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins

                    - Presentation Tips: For an eye-catching presentation, arrange the muffins on a colorful plate or tiered stand and sprinkle some extra chopped herbs on top for a fresh touch!