Savory Vegetable Muffins

This savory muffin is delicious and so easy to make that any one can do it. It's great as an appetizer as well as for breakfast. You can also serve them with salad with a creamy dip or sauce. The solid remains from juicing can be saved and used to create delicious recipes. You must try this!

Yields 24 units


  • 1 chopped onion, medium
  • 1/2 cup chopped leek
  • 2 TBS red bell pepper, chopped
  • ½ cup green olives, chopped
  • 2 TBS chopped parsley
  • 2 TBS chopped scallions
  • salt and pepper, to taste


  • 1 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 smal onion
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 TBS baking powder


Put the water, oil, salt and sugar into the blender. Run on high speed until smooth, pour into a bowl and add flour. Next, add baking powder, stirring gently. Combine filling ingredients mixing well. If needed, adjust salt. Be carefull not to use too much salt since the olives are already salty enough. Spoon the batter into the prepared muffin cups until nearly full.

It yields approx. 24 small muffins. Since I baked in the electric oven, I used 2 small baking tins due to size limitations. If you use a big one, it might yield about 12 muffins. You can also make half recipe in case you don’t want to have so many muffins. They can be frozen for up to a month.

Bake in preheated oven at 356°F for about 35 minutes or until muffins are golden brown. You can insert a toothpick in the middle to find out if it is done. They rise beautifully as you can see bellow.

This recipe is very versatile. You can create many versions  of the same recipe using different vegetables, spices and herbs as a filling. I made 24 mini muffins and there was still some batter left for a small pie.

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