Directions:
Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line with mini paper liners.
In a large bowl, mix the flour, baking powder, salt, black pepper, and garlic powder (if using).
In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the grated cheese and chopped vegetables until evenly distributed.
Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden.
Allow to cool slightly before removing from the tin. Serve warm or pack for lunch.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 100 kcal (per muffin) | Servings: 24 mini muffins
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