A super easy one bowl savoury muffins recipe made with zucchini, carrot, corn and cheese. These muffins are golden, cheesy and full of flavour that kids love. This freezer-friendly recipe is also perfect for lunch boxes!
This easy one bowl savoury muffins recipe is the most delicious way to sneak extra vegetables into kids! Especially fussy eaters!
These savoury muffins are…
- gorgeously golden
- cheesy and delicious
- full of corn, zucchini and carrot
- freezer friendly
- lunch box friendly
- great for fussy eaters (yes, even Harry demolished them!)
- and the batter comes together in ONE BOWL!!!!
These savoury muffins are super simple. Sahhhh tasty. And are an easy peasy way to sneak EXTRA VEGETABLES into your kids!
The recipe is simple enough to get your kids into the kitchen or you can bake them solo and have them baked and ready for lunch boxes in 30 mins.
And when you bake this recipe, post a picture to Instagram and tag @mylovelylittlelunchbox. I love sharing your creations!
To make your own savoury muffins follow these simple steps…
Begin by preheating your oven to 180 C and line a 12 hole muffin tray with papers. Set aside.
Place the wholemeal flour, baking powder, salt and pepper into a large bowl and whisk to combine creating a well in the centre.
Into the well place the milk, melted butter and eggs. Whisk until just combined.
Add the grated zucchini, carrot, cheese and corn kernels and gently mix to combine. Do not over mix. If your batter seems a little dry (different brands of wholemeal flour can be more thirsty) simply add a splash of milk and stir to combine.
Evenly divide the batter between the prepared tin. Bake for 15-18 minutes or until golden and when a skewer inserted removes cleanly.
Allow the muffins to cool for 5-10 minutes before removing from the tray to cool completely on a wire rack. Serve with cherry tomatoes, cucumber slices, fresh basil leaves and a little grating of cheese.
MORE MUFFIN RECIPES FOR KIDS
one bowl blueberry lemon and poppy seed muffins
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Print
easy one bowl savoury muffins
- Total Time: 30 mins
- Yield: 12 1x
Description
A super easy one bowl savoury muffins recipe made with zucchini, carrot, corn and cheese. These muffins are golden, cheesy and full of flavour that kids love. This freezer-friendly recipe is also perfect for lunch boxes!
Ingredients
- 2 cups (300 grams) plain wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- sea salt and pepper, to season
- 60 grams butter, melted and slightly cooled
- 1/2 cup (125 ml) milk
- 3 eggs
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup (160 grams) canned corn kernels, drained
- 1 1/3 cups (150 grams) tasty cheese, grated
Instructions
- Preheat oven to 180 C and line a 12 hole muffin tin with papers. Set aside.
- Place the flour, baking powder, salt and pepper into a large bowl. Whisk to combine creating a well in the centre.
- Place the butter, milk and eggs into the well of the flour and whisk until just combined.
- Gently fold through the zucchini, carrot, corn and cheese. If your batter looks a little dry (depending on the brand – wholemeal flours can vary slightly and require a tad more liquid) simply add a splash of milk.
- Evenly divide the mixture between the prepared tray.
- Bake for 15-18 minutes or until golden and when a skewer inserted removes cleanly. Allow the muffins to cool for 5-10 minutes before placing on a wire rack to cool completely. Enjoy x
Notes
Savoury muffins are best kept in an air tight container in the fridge. Will keep for 3-4 days.
Savoury Muffins are freezer friendly. Store in an airtight snap lock bag or container. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Lunch Box
- Method: Baking
- Cuisine: American
you may also like…
10 simple make ahead lunch box snacks to freeze for busy school days
My baking never seems to rise like your photos. Should I add more baking powder?
Hi Sarah, you could always try adding more baking powder. May I ask if your oven is fully preheated when you pop the muffins in? Also, do you use muffin papers? Hope to help you achieve those muffin tops! Kayla 🙂
Hi Kayla,
I’ve been following you on IG and everything looks so good!!! With this recipe, would it taste the same if I replace butter for oil and milk for buttermilk?
Thanks.
Hi! What consistency should the mixture be? Want to make this but would be good to know what I’m aiming for!!
Thank you!