veggie muffins

Cheesy Carrot &amp; Courgette Savoury Muffins - perfect breakfast, snack &amp; packed lunch staple. These wholesome veggie muffins are loved by kids &amp; adults alike!

Cheesy Carrot and Courgette Savoury Muffins

225 g self-raising flour (see notes)

125 g mature cheddar or vegan cheese (grated)

ml milk (oat

55 ml rapeseed/sunflower/olive oil

egg lightly beaten (see notes for alternatives)

salt (pepper)

courgette

carrot

Preheat the oven to 180C/350F/ Gas Mark 4.

Start with preparing your veggies by washing and grating the courgette (no need to peel) and washing, peeling and grating the carrot. Squeeze the excess liquid as discussed above.

In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.

Follow with all your wet ingredients and mix until well combined.

Season to taste with salt and pepper.

Divide between 12 muffin cases and bake for approx. 25-30 min. Make sure the top is nicely coloured and springs back when you touch it. Let the muffins cool on the cooling rack.

Enjoy!

GOOD BREAKFAST VEGGIE MUFFINS

spelt flour

oats

quinoa

baking powder

thyme

sweet paprika

turmeric

red chilli flakes

sea salt flakes

olive oil

leek

garlic

spring onions (thinly sliced (green only))

baby spinach leaves, chopped

eggs (lightly whisked)

milk of choice

wholegrain mustard

pepitas ((pumpkin seeds))

Pre-heat oven to 200°C (180°C fan-forced). Grease the holes of a 12-hole muffin pan with butter or line them with paper cases.

Add spelt flour, rolled oats, cooked quinoa, baking powder, thyme, paprika, turmeric, chilli and salt to a large bowl.

Heat a tablespoon of oil in a medium frying pan on medium. Add leek and garlic. Sauté for a few minutes until caramelized. Add spring onion. Cook for 1-2 minutes until glazed. Add spinach and cook for a further minute until spinach is wilted. Remove from heat and cool slightly.

Add cooked greens to the bowl of the flour mix.

Add carrot, oil, eggs, milk and mustard. Mix well using a wooden spoon until just combined.

Spoon muffin batter into the prepared muffin holes until each is two thirds full. Sprinkle muffins with pumpkin seeds.

Bake in the pre-heated oven for 30-35 minutes until golden on top. Remove from the oven. Enjoy warm or store in fridge for up to three days and in the freezer for up to two weeks.

I like to grate the carrot on a box grater and cut the top of each broccoli floret off and finely dice with a knife. Avoid the stems since they won't blend into the batter as well.

Easy Veggie Muffins

broccoli ((top parts of the florets only, no stems))

cheddar cheese

milk

butter oil

eggs ((lightly beaten))

cornmeal

whole wheat flour

baking soda

salt

Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray.

Place all ingredients into a medium bowl and stir together gently to combine. Divide the batter among the prepared muffin tin, filling each about 3/4 full.

Bake for 18-20 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool at least slightly.

Serve warm or store.

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GOOD BREAKFAST VEGGIE MUFFINS

Easy Veggie Muffins

Top 3 veggie muffins recipes from across the web

The most viewed veggie muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Carrot and Courgette Savoury...

GOOD BREAKFAST VEGGIE MUFFINS

Easy Veggie Muffins

The most viewed veggie muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine