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Close Up of Child's Hand Holding Vegetable Savoury Muffin with Bite Removed.
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4.76 from 366 votes

Vegetable Savoury Muffins

Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch / snack
Cuisine: Muffins
Diet: Vegetarian
Servings: 12 Muffins
Calories: 185kcal
Author: Amy

Equipment

  • 1 12 Hole Muffin Tray

Ingredients

  • 1 medium (210g) Zucchini ,grated
  • 1 medium (110g) Carrot ,grated
  • ¼ cup (30g) Frozen Peas
  • ¼ cup (30g) Frozen Corn
  • 1 ⅓ cup (125g) Cheddar Cheese ,grated
  • ½ Cup (125ml) Milk
  • ¼ cup (60g) Plain Greek Yoghurt
  • ¼ cup (60ml) Olive Oil
  • 2 Eggs
  • 3 tablespoon Chopped Parsley
  • 2 cups (250g) Plain Wholemeal Flour *note 1
  • 2 tsp Baking Powder
  • ½ teaspoon Salt *Do not add for baby

Instructions

  • Preheat oven to 180C/ 160C (Fan)/ 350F
  • Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. Squeeze all the juice out. *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, egg and parsley. Stir until combined.
  • Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined.  *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. *note 4

Video

Notes

  1. I used wholemeal plain flour (white whole-wheat). You can replace it with all-purpose (plain) flour or a mix of both. 
  2. Save the juice! Add it to smoothies or pasta sauces etc.
  3. 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.
  4. 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 of minutes before the end of the bake time. Your skewer will come out clean if they are ready.
  • Original Publication: Jan 2018
  • Updated: Aug 2023 (Incorporating reader feedback and retesting)
  • Changes Made: Added salt and parsley for enhanced flavour. Reduced baking powder from 3tsp to 2tsp to address metallic taste feedback. 
Nutritional facts are an ESTIMATE only, calculated using an online nutrition calculator. They should be used as a rough guide only. 

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 219mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1834IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 1mg