Vegetable Savoury Muffins Recipe

Introduction

These vegetable savoury muffins are a delightful way to enjoy wholesome veggies in a portable, delicious snack. Packed with zucchini, carrot, peas, and cheese, they make a perfect breakfast, lunchbox addition, or light snack.

Ingredients

• 1 medium (210g) zucchini, grated
• 1 medium (110g) carrot, grated
• ¼ cup (30g) frozen peas
• ¼ cup (30g) frozen corn
• 1 ⅓ cup (125g) cheddar cheese, grated
• ½ cup (125ml) milk
• ¼ cup (60g) plain Greek yoghurt
• ¼ cup (60ml) olive oil
• 2 eggs
• 3 tablespoons chopped parsley
• 2 cups (250g) plain wholemeal flour
• 2 teaspoons baking powder
• ½ teaspoon salt (omit if making for babies)

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or 350°F. Prepare a 12-hole muffin tray by spraying with oil or greasing with butter.
2. Step 2: Place the grated zucchini and carrot in a clean dish towel. Wrap it tightly and squeeze out as much liquid as possible to prevent sogginess.
3. Step 3: In a large mixing bowl, combine the drained zucchini and carrot with frozen peas, corn, grated cheddar cheese, milk, Greek yoghurt, olive oil, eggs, and chopped parsley. Stir until everything is well mixed.
4. Step 4: In a separate bowl, whisk together the plain wholemeal flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
5. Step 5: Spoon the batter evenly into the prepared muffin tray, filling each cup.
6. Step 6: Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Step 7: Allow muffins to cool in the tray for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Drain the grated vegetables thoroughly to keep your muffins from becoming soggy.
• For a dairy-free version, substitute the milk and yoghurt with plant-based alternatives and omit the cheese or use a vegan cheese.
• Add herbs like thyme or rosemary for a different flavor profile.
• Try mixing in some chopped sun-dried tomatoes or olives for extra zest.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the oven at 160°C (320°F) for about 5–10 minutes or microwave for 20–30 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas and corn instead of frozen?

Yes, fresh peas and corn can be used. Just ensure they are cooked or blanched before adding to the mixture to keep the muffins moist and tender.

Can I make these muffins gluten-free?

Absolutely. Substitute the wholemeal flour with a gluten-free flour blend suitable for baking, and be sure to check that baking powder is gluten-free as well.

Vegetable Savoury Muffins Recipe

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★★★★★

4.4 from 62 reviews

These Vegetable Savoury Muffins are a nutritious and delicious treat packed with zucchini, carrot, peas, and corn, combined with cheddar cheese for a burst of flavor. Perfect for breakfast, snacks, or lunchboxes, they are moist, tender, and easy to make using simple ingredients and baked to perfection.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium (210g) Zucchini, grated
• 1 medium (110g) Carrot, grated
• ¼ cup (30g) Frozen Peas
• ¼ cup (30g) Frozen Corn

Dairy and Eggs

• 1 ⅓ cup (125g) Cheddar Cheese, grated
• ½ cup (125ml) Milk
• ¼ cup (60g) Plain Greek Yoghurt
• 2 Eggs

Other Ingredients

• ¼ cup (60ml) Olive Oil
• 3 tablespoons Chopped Parsley
• 2 cups (250g) Plain Wholemeal Flour
• 2 tsp Baking Powder
• ½ teaspoon Salt (do not add for baby)

Instructions

1. Preheat Oven: Preheat your oven to 180°C (160°C fan-forced) or 350°F to ensure it is at the ideal temperature for baking the muffins.
2. Prepare Vegetables: Place the grated zucchini and carrot onto a clean dish towel, wrap it tightly around the vegetables, and squeeze to remove as much moisture as possible. This prevents soggy muffins and allows a better texture.
3. Combine Wet Ingredients and Veggies: In a large mixing bowl, add the drained zucchini and carrot, frozen peas, frozen corn, grated cheddar cheese, milk, plain Greek yoghurt, olive oil, eggs, and chopped parsley. Stir everything until thoroughly combined.
4. Mix Dry Ingredients and Combine: In a separate bowl, whisk together the plain wholemeal flour and baking powder. Gradually add this dry mix to the wet ingredients, folding gently with a spatula or spoon until just combined to avoid overmixing which can toughen the muffins.
5. Prepare Muffin Tray and Fill: Lightly grease a 12-hole muffin tray with oil spray or butter. Spoon the mixture evenly into all the muffin cups to ensure uniform baking.
6. Bake: Place the tray in the preheated oven and bake for 20 to 25 minutes until the muffins are golden and a skewer inserted in the center comes out clean.

Notes

• Note 1: Using plain wholemeal flour adds fiber and a nuttier flavor compared to white flour, but you can substitute with plain white flour if preferred.
• Note 2: Squeezing the grated zucchini and carrot removes excess water, which is crucial for maintaining the muffins’ structure and preventing sogginess.
• Note 3: Fold the dry ingredients in gently to keep the muffins tender and avoid gluten development which can result in a dense texture.
• Note 4: Baking times can vary slightly based on your oven; start checking at 20 minutes to avoid overbaking.

Keywords: vegetable muffins, savoury muffins, zucchini muffins, healthy snacks, baked muffins, vegetarian snack, cheddar cheese muffins