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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/vegetable-savoury-muffins-recipe/