Carrot and Bell Pepper Muffins







A recipe allowed in a diet.

Unlike cupcakes, the muffins can be savory like these guys. Here we mixed zucchini, carrot, red onion, and red bell pepper into the dough. And we didn’t stop at vegetables, you know. They were followed swiftly by grated mozzarella.

Nutritional Chart

Calories: 362 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 11 g
  • 52 g

Ingredients Needed for Carrot and Bell Pepper Muffins

1-ounce butter
1 zucchini, diced
1 carrot, diced
1 red onion, minced
1 red bell pepper, diced
12 ounces flour
1 tablespoon semolina
1 teaspoon baking powder
2 eggs
3/4 cup milk
1 cup low moisture mozzarella, grated

How to Make Carrot and Bell Pepper Muffins

  1. Melt the butter in a pan over low heat.
  2. Add the zucchini, carrot, onion, and bell pepper. Stir them in, cover with the lid and cook for 5 minutes.
  3. Remove the lid, stir in, then cook for another 5 minutes.
  4. Add the flour, semolina, and baking powder to a bowl. Mix them. Set aside.
  5. Add the eggs to s smaller bowl and beat them. Whisk in the milk adding it gradually until you have an egg wash.
  6. Transfer the flour mixture to another bowl. Gradually add the egg wash and mix until even.
  7. Add the mozzarella and keep mixing.
  8. Add the cooked veggies and mix them in.
  9. Transfer this dough to muffin pans. We needed 3 muffin pans 6 cups each.
  10. Cook for 20 minutes at 350⁰F/175⁰C.

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