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savoury muffins

easy one bowl savoury muffins


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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

Scale
  • 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

  1. Preheat oven to 180 C and line a 12 hole muffin tin with papers.  Set aside.
  2. Place the flour, baking powder, salt and pepper into a large bowl.  Whisk to combine creating a well in the centre.
  3. Place the butter, milk and eggs into the well of the flour and whisk until just combined.
  4. 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.
  5. Evenly divide the mixture between the prepared tray.
  6. 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