The Savory Muffins with Vegetables are a fantastic and super simple recipe for using up leftover cooked vegetables, no matter how they were prepared.
These delicious appetizers will even be loved by kids. Why, you ask? Because you can’t see the vegetables and the muffins are gooey thanks to the cheese cubes inside.
Never have leftover vegetables? No problem, with little expense and quickly you can steam them and in less than 20 minutes the gooey Savory Muffins will be ready.
An appetizer, as I said, perfect for a night with friends perhaps at a buffet table where everyone can grab and eat in two bites. Another idea? Tuna croquettes will be perfect or even cold ham rolls and you’ll make a great impression.
Below I leave you with other ideas for perfect savory muffins for an aperitif or a finger food dinner and then right after the photo, as always, let’s discover how to make these Savory Muffins with Vegetables!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Muffins with Vegetables
- 1 potato (medium size)
- 1 carrot
- 1 sweet potato
- 5.3 oz pumpkin (or zucchini (depending on the season))
- 2 eggs (medium size)
- 2 tablespoons flour
- 2 pinches salt
- 1 teaspoon thyme
- 1 tablespoon chopped parsley
- 1.8 oz provola (cubed)
- 0.7 oz butter
- as needed breadcrumbs
Tools
- 8 Muffin molds silicone
- 1 Bowl
- 1 Potato masher
Preparation of Gooey Savory Muffins
To prepare the gooey Savory Muffins with vegetables, if you don’t have leftover cooked vegetables, wash them, peel them, and cut them into large pieces if they’re too big.
Steam them or boil them keeping in mind that carrots take longer to cook than potatoes and pumpkin or zucchini.
On average, boiling takes about 20 minutes, but if you steam them, they will remain drier and the result will be better.
Once the vegetables are cooked, mash them into a puree using a potato masher or a fork and combine them all in a bowl.
Let them cool slightly.
Once the vegetables are just warm, add salt, season with thyme and finely chopped fresh parsley.
Preheat the oven in static mode at 392°F. If using aluminum or metal muffin molds, butter them well and sprinkle with breadcrumbs.
If using silicone ones as shown in the picture, no need to butter.
Add the eggs and flour to the mixture for the Savory Muffins with Vegetables and mix well to combine.
Now everything is ready to cook the gooey savory muffins with vegetables. With the help of a spoon, fill the muffin molds up to 3/4 full.
Press a few cubes of provola into the middle and leave some on the surface.
Bake the Gooey Vegetable Muffins on the middle shelf of the oven for 20 minutes. Once baked and slightly golden on top, remove them from the oven.
Let them rest a few minutes before removing them from the mold (if using a metal one).
Otherwise, you can serve them at the table still in the colorful silicone cups, as they are also nice to look at.
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How to store Savory Muffins with Vegetables
You can store them in the refrigerator well sealed in an airtight container for 2 days.
If you prefer, you can also freeze them then thaw them at room temperature for 30 minutes before heating them up.
FAQ (Questions and Answers)
What other vegetables can I use?
You can use any type of vegetable depending on the season. Even green salad leaves sautéed in a pan will be just fine.
Can I replace the provola cheese?
You can replace the provola with any other gooey cheese of your choice.
