Sort ingredients
laurentany
QR Code
Listen
Pdf
Preheat the oven to 350 degrees F and grease or line a muffin pan.
Chop up all your veggies and toss them with the 20 grams of flour, this little trick keeps everything evenly mixed throughout the muffins instead of sinking. If you’re adding meat, go ahead and include it here too.
In a large bowl whisk together the eggs, milk, Greek yogurt, and sourdough discard until smooth.
Next, mix in the salt, pepper, Italian seasoning, garlic powder, and baking powder.
Stir in the veggies and half of the cheese (40 grams) until evenly combined.
Pour about ⅓ to ½ cup of the mixture into each muffin cup. I like to use a ⅓ cup portion scoop for easy filling, then evenly distribute any remaining batter among the cups.
Top with the remaining cheese and bake for 30-35 minutes or until the centers are just set and the edges start to brown.
Let the muffins rest in the pan for 5 minutes before removing. Serve warm or at room temperature.