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3 savoury muffins staked on top of each other, muffin tray and vegetables in the background
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4.44 from 161 votes

Savoury Muffins with Cheese & Vegetables

These savoury muffins are loaded with veggies, healthy, but still loved by kids, absolutely perfect for the lunchbox
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Keyword: savory muffins, savoury muffin recipe, savoury muffins, vegetable muffins
Servings: 12 muffins
Calories: 202kcal
Author: Stacey

Ingredients

Dry

  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 3 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt

Wet

  • 2 eggs
  • 1 cup milk
  • 80 millilitres olive oil one-third of a cup

Vegetables and Cheese

  • 1 medium carrot
  • 1 medium zucchini
  • ½ medium onion
  • 1 ¼ cup grated cheese

Instructions

  • Heat your oven to 180 degrees C or 360 F
  • Prepare a 12 cup muffin tray (greased or lined with muffin cups)
  • Grate the onion, zucchini and carrot
  • Squeeze out the excess juices from the grated vegetables, I do this by holding the grated veggies in my hand over a sink and squeezing. The volume of the veggies will reduce after squeezing
  • Grate the cheese
  • In a large mixing bowl combine the dry ingredients (flours, spices and baking powder and salt) I use a whisk or fork to combine them evenly.
  • In A second bowl whisk the wet ingredients (oil, milk and eggs)
  • Combine the wet and dry ingredients
  • Stir through the grated vegetables and 1 cup of grated cheese
  • Portion the batter into the muffin tin
  • I sprinkle the extra ¼ cup of cheese on top of each muffin
  • Bake for 20-25 minutes until cooked and the centre of the muffin springs back when pushed
  • Cool for 5-10 minutes in the tray
  • Remove from the tray and cool on a cooling rack, before storing them in an airtight container.

Notes

  • If you are preparing these muffins for a child under 1 yr of age, leave out the salt
  • I use olive oil in this recipe, I like the savoury flavour it contributes to the muffins
  • Wholemeal flour and whole wheat flour can be a little different, but they will both work fine in this recipe
  • I use a 50:50 mix of plain flour and wholemeal flour, the recipe will work with 100% wholemeal flour but it will be denser
  • If you don't have zucchini you can sub with grated broccoli
  • If you don't have carrot you can substitute for any grated root vegetable (sweet potato, parsnip)

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 322mg | Fiber: 2g | Sugar: 1g