Basically: I wanted a savory muffin that would stay moist for days without using butter. This is an experiment that, to be honest, I thought would turn out to be a complete failure. I could have never imagined for these to turn out so delicious! I have tried both a whole wheat version and a gluten free version. Both are equally great. <br /> <br />The versatility of these muffins is also amazing: make them ahead, pack them to lunch or to a trip outdoors, use them for a buffet at a party, or just have them with a green salad. Also, the vegetables can be changed according to the seasons, making them a year-round treat. Keep them in the fridge once they're completely cool.
Oct. 1, 2021, 11:50 a.m.
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