Veggie & Cheese Savoury Muffins
Light, fluffy mini muffins packed with four different vegetables — zucchini, carrot, peas, and corn — plus melted cheddar cheese. A true baked muffin texture, great for on-the-go breakfasts and freezer-friendly batch cooking.
Ingredients
- 1 cup Wholemeal Flour
- 1 small Zucchini
- 1 small Carrot
- 0.25 cup Frozen Peas
- 0.25 cup Frozen Corn
- 0.5 cup Cheddar Cheese
- 1 large Egg
- 0.25 cup Whole Milk
- 2 tablespoons Greek Yogurt
- 2 tablespoons Olive Oil
- 1 teaspoon Baking Powder
Instructions
- Preheat oven to 180°C (350°F). Grease a 12-cup mini muffin tin or line with silicone molds.
- Grate the zucchini and carrot. Squeeze out excess moisture from the zucchini using a clean tea towel.
- In a large bowl, whisk together the flour, baking powder, and a tiny pinch of pepper.
- In a separate bowl, combine the egg, milk, Greek yogurt, and olive oil. Whisk until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Fold in the grated zucchini, grated carrot, peas, corn, and grated cheddar cheese.
- Spoon into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes until golden on top and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Serve whole as finger food.
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