These savory muffins are packed with vegetables and creamy cheese, making them perfect for breakfast, snacks, or lunchboxes. They’re moist, flavorful, and a smart way to get more veggies into your day.
🥕 Ingredients:
- 1 cup grated zucchini (squeezed to remove moisture)
- 1 cup grated potato (peeled and squeezed)
- 1 cup grated carrot
- 1 cup grated cheese (cheddar or mozzarella)
- 1 cup all-purpose flour (or whole wheat flour)
- 2 eggs
- ¼ cup milk
- ¼ cup vegetable oil or melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp garlic powder or dried herbs (oregano, thyme)
👩🍳 Instructions:
- Preheat oven to 180°C (350°F) and grease a muffin tray or line with paper liners.
- In a large bowl, mix the grated zucchini, potato, carrot, and cheese.
- In a separate bowl, whisk the eggs, milk, and oil (or melted butter) together.
- Pour the wet mixture into the vegetable mix and stir well.
- Add flour, baking powder, baking soda, salt, pepper, and any optional seasonings. Mix until just combined—do not overmix.
- Spoon the mixture into the muffin tray, filling each cup about ¾ full.
- Bake for 20–25 minutes, or until golden brown on top and a toothpick comes out clean.
- Allow to cool slightly before serving. Enjoy warm or store in an airtight container for up to 3 days.
Tips:
- These muffins freeze well. Just reheat in the microwave or oven before serving.
- You can add chopped green onions, corn, or herbs for extra flavor.
- Use a silicone muffin tray to avoid sticking and for easy release.