Vegetable Muffins

Makes 12 Muffins!


  • 2 Cups of SR flour (gluten free if preferred)
  • 3 Cups of mixed vegetables (e.g. grated carrots, grated zucchini, chopped shallots, onions, chopped parsley- alternate with other grated vegetables you like)
  • 1 cup tasty cheese (add another 1/3 cup if you want a more cheesy taste)
  • 3 eggs
  • ½ cup milk
  • 60g butter melted


  1. Preheat oven to 180 degrees C,  and grease a 12 hole muffin pan (each hole 1/3 cup)
  2. Place flour into a large mixing bowl and stir in the grated vegetables and the cheese.
  3. Whisk milk and eggs together and add cooled melted butter. Pour onto the flour mixture and stir gently until just all mixed together.
  4. Divide evenly between all the muffin pan holes and bake 25-30 minutes or until golden brown and cooked through. Test by inserting a skewer into the middle of a muffin. It should come out clean.
  5. Cook in the tin before turning onto a wire rack to cool. Eat now or freeze in a sealed container for up to 3 months.

Some reasons why this snack is good for you

Zucchinis –manganese, folate, vitamin C and potassium, and dietary fibre, can help lower cholesterol. Carrots-antioxidant (beta-carotene), protect heart and eye health, anti-cancer, assists blood sugar control. Shallots/onions (allium family) protect against cancer and CVD and stabilise blood sugar. Parsley– provides- chlorophyll good for detoxing liver. Cheese-Calcium for strong bones and teeth, protein, phosphorus, zinc, magnesium, Vitamins A, B2 and B12 for the nervous system. Eggs-provide protein for energy, lutein and zeaxanthin for eye health, choline for cell health, vitamins A, B, C, and vitamin D for bone health and immune support, plus magnesium and calcium.

*Recipe: adapted from Julie Goodwin’s “Cheesy Lunch Muffins”. Image from “Julie Goodwin”

Leave a Reply

Your email address will not be published. Required fields are marked *