Description
These vegetable mini muffins are a delicious and healthy snack, perfect for kids and adults alike.
Ingredients
Scale
- 1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder)
- 1/2 cup butternut squash, finely grated (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)
- 2 eggs lightly beaten
- 1/2 cup cottage cheese (drained if needed)
- 1/4 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.
- Stir together all ingredients in a medium bowl.
- Spoon into muffin cups, filling about to the brim.
- Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
- Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed.
- Serve warm or at room temperature.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to a week.
- Feel free to substitute other vegetables based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: snacks
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg