A recent recipe find sparked an internal debate that was also vocalized by my oldest daughter. When I asked her if she’d try a veggie muffin, she looked into the bowl where I mixed a beigey-brown veggie-laden batter and said yes, if they were biscuits instead of muffins. I laughed as I’d had the same thought when I saw the recipe for Savory Oatmeal Muffins–along with phenomenally gorgeous photos–at With a Spin. Wasn’t a savory muffin the same thing as a biscuit?
Culinary philosophy aside, these muffins intrigued as they were packed with shredded carrots, zucchini, and spinach. As well, they used a healthy amount of olive oil and the only flour used was oat flour. As soon as I was able to snag a handful of beautiful baby zukes at a local farmers’ market, the recipe became priority one.
Ingredient changes included swapping beet greens for the spinach since I had also purchased beets at the farmers’ market, but no spinach. I also ground oats myself as it was easier than hunting down a specialty flour.
The batter surprised me by being extremely dense with vegetables. There seemed just enough flour and wet ingredients (only olive oil and two eggs) to hold the muffins together.
But in the end, these savory muffins were a good balance of moist and dry. They also had a hearty vegetable flavor, which could be toned down by using the intended spinach instead of subbing in a darker, more heavily flavored green.
Breakfast, snack, lunch, and of course supper–these muffins work anytime. A spread of goat cheese makes them even tastier.
Because they taste like they’re packed with vegetables (a good thing to some, myself included), these muffins have not been a favorite with my kids. A shame as these mini baked goods are about as healthy as they come. Perhaps I should take my daughter’s advice and call them biscuits.