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Vegetable Savoury Muffins

Easy and Light Vegetable Savoury Muffins for Happy Mornings

These Light and Fluffy Vegetable Savoury Muffins are a healthy, kid-friendly option perfect for busy mornings!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup grated zucchini squeeze out excess moisture
  • 1 cup grated carrot
  • 1 cup frozen peas no need to thaw
  • 1 cup frozen corn no need to thaw
  • 1 cup cheddar cheese or dairy-free alternative
  • 1 cup milk or plant-based milk
  • 1/2 cup plain Greek yoghurt or dairy-free alternative
  • 1/4 cup olive oil or melted coconut oil
  • 2 large eggs or flax eggs for an egg-free option
  • 1/4 cup chopped parsley or replace with other herbs
  • 2 cups plain wholemeal flour or all-purpose/gluten-free blend
  • 1 tbsp baking powder ensure it's fresh
  • 1 tsp salt omit for babies

Equipment

  • Mixing Bowl
  • Muffin Tray
  • dish towel

Method
 

Step‑by‑Step Instructions for Vegetable Savoury Muffins
  1. Preheat your oven to 180°C (350°F) and gather your ingredients and equipment.
  2. Grate the zucchini and carrot, then squeeze out the excess moisture using a dish towel.
  3. In a mixing bowl, combine the prepared zucchini and carrot with peas, corn, cheese, milk, yoghurt, olive oil, eggs, and parsley. Mix gently until just combined.
  4. Sift together the flour, baking powder, and salt in a separate bowl. Fold this mixture into the wet ingredients until slightly lumpy.
  5. Grease a muffin tray and spoon the batter into each hole, filling about three-quarters full.
  6. Bake for 20-25 minutes, checking doneness with a toothpick; it should come out clean.
  7. Cool the muffins in the tray for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 2 days at room temperature or in the fridge for up to 3 days. Freeze for up to 3 months for longer storage.

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