What if you were to combine the nutrition of vegetables, and the baked goodness of a muffin? Having the best of both worlds might make you feel a bit better about indulging, right? Today, I’m sharing a recipe called, “Vegetable Savoury Muffins.” Now, the name might leave much to be desired, but the picture speaks volumes on its flavour! This looks like a fun way of keeping snacking healthy, but hearty. In my house, this would probably be a hit, throwing kids off their game on veggie intake! They would never know how much of it they’re eating! Not to mention the adults you would fool, who grew up detesting vegetables since their humble beginnings! Let’s sneak a peek:
VEGETABLE SAVOURY MUFFINS RECIPE
- 1 medium (250g) Zucchini, grated
- 1 medium (120g) Carrot, grated
- 1/4 cup (30g) Frozen Peas
- 1/4 cup (30g) Frozen Corn
- 1 cup (125g) Cheddar Cheese, grated
- 1/2 cup Milk
- 1/4 cup Plain Greek Yoghurt
- 1/4 cup Olive Oil
- 2 Eggs
- 2 cups (250g) Plain Wholemeal Flour *See Note 1
- 3 tsp Baking Powder
- Preheat oven to 180C / 350F
- Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. Squeeze all the juice out. *SEE NOTE 2
- Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.
- Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *SEE NOTE 3
- Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins. *SEE NOTE 4
- I used a plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I can not guarantee what the results will be like with less processed wholemeal flour as I haven’t tested although some people have commented that it produced a denser muffin. The recipe will also work well with plain / all purpose flour.
- Don’t throw away the juice. Save it and add it to smoothies or pasta sauces etc.
- Don’t be tempted to over stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
Please note: I have not added extra salt to this recipe as a lot of my readers are parents who do baby-led weaning. I used a strong cheddar and felt it gave enough flavour. However, reader feedback indicates that they lack in flavour and salt is needed. Adding chopped herbs is also an option.
*Recipe taken from https://www.healthylittlefoodies.com/
This recipe is definitely one for the brunch table, or even as part of your famous “Bento Box” lunches. The muffins’ savoury taste is a welcomed change, just in time for warmer weather! Everything seems just in time for warmer weather these days! Hey, what can I say? I couldn’t be more excited about the slow arrival of the warmth of the sun;) Continue to stay safe, and enjoy this recipe. Happy Thursday everyone!