Garden Vegetable and Feta Muffins


Garden Vegetable and Feta Muffins
Are you dreaming about your summer garden around this time of the year?

Garden Vegetable and Feta Muffins
I know I am. Well, I’m dreaming of being a better gardener.. last year my garden only consisted of basil.

Garden Vegetable and Feta Muffins
If I was a better gardener, I would somehow make my garden grow these Garden Vegetable and Feta muffins perfectly packaged and ready to eat.

Garden Vegetable and Feta Muffins
Let’s talk about the vegetables packed in these muffins: mushrooms, red bell pepper, onion, and spinach.

I’m not sure about you, but usually the only way I will eat all of those things is in a salad, covered in vinaigrette.

Garden Vegetable and Feta Muffins
But this is a fantastic, wholesome recipe if you’re looking to eat more vegetables or change up your vegetable routine.

Using Mazola Corn Oil in this recipe is also a great healthy choice because it is cholesterol free, 100% pure corn oil made with zero grams of trans fat. And you can replace it in any recipe where you would use oil without noticing a taste difference!

Mazola has an awesome recipe collection, and I actually pinned a couple of recipes to try later. You can view their collection here.

Garden Vegetable and Feta Muffins
These Garden Vegetable and Feta Muffins are perfectly delicious and go great with hot soup, creamy pasta, or paired with your favorite meat.

Garden Vegetable and Feta Muffins

Total Time: 1 hour

Yield: 12 regular sized muffins

Ingredients

  • 2 tablespoons Mazola® Corn Oil
  • 1/2 cup chopped onion
  • 5-6 mushrooms, sliced
  • 1/2 medium red bell pepper, chopped (about 3/4 cup)
  • 4 cups packed fresh spinach, finely chopped
  • 1 tsp garlic salt
  • 2 & 1/2 cups all-purpose flour (or substitute 1 cup whole wheat for 1 cup all-purpose)
  • 1 envelope rapid rise yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 & 1/4 cups very warm water (120º to 130ºF)
  • 1 tablespoon Mazola® Corn Oil
  • 1/2 cup crumbled feta cheese

Instructions

  1. Heat 2 tablespoons of oil in a large skillet over medium heat.  Add onion and cook for 2 to 3 minutes. 
  2. Add mushrooms and bell pepper and cook until tender, about 5 to 6 minutes. 
  3. Add spinach and garlic salt and cook for 1 to 2 minutes just until spinach is wilted.  Place vegetables in a colander to drain any excess liquid.
  4. Combine 1 & 1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. 
  5. Add water and 1 tbsp oil; beat 2 minutes on medium speed.  Gradually add the remaining 1 cup of flour to make a stiff yet sticky dough. 
  6. Stir in the vegetables and feta cheese. 
  7. Portion dough into 12 generously greased muffin cups using a scoop (do not use paper liners). 
  8. Put the muffin pan in the oven, which should be OFF, and let the dough rise for 20 minutes, it may not rise a whole lot.
  9. Remove the pan and preheat the oven to 375 degrees F. Once ready, put the pan in and bake for 20 to 25 minutes.
  10. Let the pan cool on a wire rack for 5 minutes. Remove muffins from the pan.  Serve warm.  Refrigerate any leftovers.

*These can be frozen. Thaw in the refrigerator before using and microwave for 15 to 20 seconds and serve immediately.

Recipe adapted from Mazola.

http://thefirstyearblog.com/garden-vegetable-and-feta-muffins/

Garden Vegetable and Feta Muffins
A new study shows Mazola Corn Oil lowers cholesterol more than extra virgin olive oil. Try it today for sautéing, stir frying and baking. Go to Mazola.com to learn more.
mazola

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Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mazola.

Comments

  1. says

    I’d love to actually grow some real vegetables this year! Last year my gardening was a bit of a bust. There was only one flower that actually grew and my sisters and I ended up calling it the Voldemort flower because the bud looked like a really creepy red eye staring at you. It took forever to bloom, but when it finally did the name had already stuck! These muffins look really good–I definitely need a reminder of summer at this point. I would definitely make them to serve at a barbecue!

  2. Robyn says

    Morning, Beth,
    I just finished leaving a comment at Think Pink Sunday about your fabulous muffins because I was so intrigued by the pic, I had to come see. Imagine my surprise when it was your blog! You never fail to delight your readers and this is one exceptional muffin. Can hardly wait to taste this, I’m so curious! So healthy and perfect to start the day. Thanks so much.

    • Beth @ The First Year Blog says

      Morning Robyn! I am so glad you came by to see them! Thank you for your kind comment!

  3. says

    I’m always trying to find quick savory breakfasts, so I’m making these now for breakfast for tomorrow. They smell great! Can’t wait to try them! Thanks for the great idea.

  4. says

    What a wonderful savoury muffin Beth! Looks simple enough for me to attempt too :) Also, you should be happy you managed to grow basil because I succeeded in killing mine. Hopefully we will do better in our gardens this year! :)

  5. says

    These look and sound fantastic! I love feta in pretty much anything. I need others to grow veggies for me. I cook them and enjoy eating them, but if I try to grow them, I kill them :) Pinned to try.

  6. says

    I’m a little skeptical of the feta (I love it in salads, etc., but not so much hot), but I love the idea of these savory muffins … and if you ever figure out that magic garden thing, let me know! ;) [#PinItThurs]

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