Description
These Cornbread Muffins with Veggies are a savory twist on traditional cornbread, combining the sweetness of corn flour with fresh vegetables and diced deli ham. Perfect for breakfast, brunch, or a delicious snack, these muffins are moist, flavorful, and quick to prepare.
Ingredients
Scale
Dry Ingredients
- 150 grams All-Purpose Flour
- 150 grams Corn Flour
- 2 teaspoons Salt
- 1 teaspoon Baking Powder
Wet Ingredients
- 3 Eggs
- 150 milliliters Milk
- 150 milliliters Plain Greek Yogurt
- 50 milliliters Oil
Mix-ins
- 1/2 Red Bell Pepper, finely chopped
- 3 Pickles, chopped
- 3 Button Mushrooms, sliced
- 50 grams Deli Ham, diced
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it’s at the perfect temperature for baking the muffins evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the 3 eggs, 150 mL milk, 150 mL plain Greek yogurt, and 50 mL oil until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add 2 teaspoons salt, 1 teaspoon baking powder, 150 grams corn flour, and 150 grams all-purpose flour to the wet ingredients. Mix well until you achieve a smooth batter with no lumps.
- Add Mix-ins: Gently fold in the chopped red bell pepper, pickles, sliced button mushrooms, and diced deli ham into the batter, ensuring even distribution without overmixing.
- Fill Muffin Pan: Pour the batter into a muffin pan or standard baking pan, filling each muffin cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20 minutes. To check doneness, insert a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Serve: Let the muffins cool slightly before serving. Enjoy them on their own or paired with extra Greek yogurt or your favorite main dish.
Notes
- You can substitute deli ham with cooked bacon or sausage for a different flavor profile.
- For a vegetarian version, omit the deli ham and add extra vegetables or cheese instead.
- Make sure not to overmix the batter once the flour is added to keep the muffins tender.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Adjust the amount of salt depending on the saltiness of the pickles and deli ham used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Keywords: cornbread muffins, savory muffins, vegetable muffins, baked muffins, brunch recipe, breakfast muffins
