Vegetable savoury muffins

Savoury Vegetable Muffins

Savoury muffins are always a highly requested and beloved snack with our clients. They’re great snacks and could even work as an on-the-run breakfast if you have a couple


Serves 12

Nutrition per serve

Calories: 199, Protein: 8g, Carbs: 21g, Fat: 8.7g, Fibre: 1.9g

Vegetable savoury muffins


  • 1/2 cup milk

  • 1/4 cup plain Greek yoghurt

  • 1/4 cup extra virgin olive oil

  • 2 eggs

  • 1 large zucchini, grated

  • 1 large carrot, grated

  • 1 large red capsicum, grated

  • 1 cup reduced-fat grated cheese

  • ¼ cup corn kernels

  • 2 cups plain flour

  • 3 tsp baking powder

  • Pinch of salt

  • Pinch of pepper

  • 2 tsp dried Italian herbs

  • 1 tsp dried chilli flakes




  1. Preheat an oven to 180c

  2. In a bowl whisk together the milk, yoghurt, oil and eggs.

  3. Squeeze any excess water out of the zucchini, carrot and capsicum and add it to the bowl with the eggs. Mix well and then mix in the cheese, corn, salt, pepper, Italian herbs, and chilli flakes.

  4. Add the flour and baking powder to the bowl and gently mix until just combined (don’t over mix or they will become tough)

  5. Spoon the mixture into 12 lined or greased muffin tins and bake for 20-25 minutes


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