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!
Scale
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.
- Category: Lunch Box
- Method: Baking
- Cuisine: American
Keywords: healthy lunch box snack