I haven’t made any savoury muffins in such a long time, so I decided it was about time I tried something a little different for my workday snacks. These cheesy savoury muffins are jam-packed with healthy ingredients but they are also super tasty, which at the end of the day is what really matters right?! The perfect lunchbox treat for kids & adults alike!
This recipe is slightly adapted from one I found by Julie Goodwin
Ingredients List
- 1 medium carrot
- 1 medium zucchini
- 310g can corn kernels
- 1/2 cup baby spinach leaves
- 2 cups self-raising flour
- 3tbs chives
- 3tbs parsley
- 1 1/4 cup grated cheese
- 1/2 cup butter
- 1/2 cup milk
- 3 eggs
Steps
- Preheat oven to 180C
- Grate the carrot and zucchini and add to a large bowl with the drained corn kernels, spinach leaves and flour
- Finely chop the herbs and add to the bowl, along with the grated cheese. Stir to mix all ingredients together
- Melt the butter and leave to cool then whisk together with the milk and eggs.
- Add to the flour mix and stir until just combined
- Spoon into lined muffin pan and bake for 25-30 minutes, until a skewer comes out clean.
- Leave to cool in the pan for 5 minutes then cool completely on a wire rack
- Enjoy!
You can mix up the veggie a little if you like, although I find this combo works particularly well. I especially love the corn as it gives a little sweet burst every time you bite into a kernel which is deeelicious. They’re a great way to smuggle some extra veggies into kids who may otherwise avoid them at all costs!
I also love that these muffins don’t require me to pull out the beaters, so there is very little cleaning up to do afterwards. They’re so simple you could definitely get your kids to make them, although that might not work if you’re trying to hide some of the veggies!
Have you been doing much baking lately? Fancy a cheesy savoury muffin to help you through the day?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
merilyn
April 4, 2015 at 7:51 am (10 years ago)how gorgeous do they look! thanks liz!
adorable! for young and old and for fetes!
if one wants more goodness, they could use gluten free flour [ wonder what they do to make that?] or wholemeal flour, ancient grain flours ie spelt etc! … I wonder if bessan or rice flour would work!
I use rice flour to dust fish or fritters!?!
you’ve inspired a little brainstorming early in the morning!;0 happy easter! love m:)X
maybe with bi carb!
I Spy Plum Pie (admin)
April 10, 2015 at 11:55 am (10 years ago)I’m sure wholemeal flour would work just fine, although you might need a little more liquid. If you try out rice or bessan or any of the other flours I’d love to hear how they taste! xx
Nicole- Champagne and Chips
April 10, 2015 at 1:51 pm (10 years ago)I am about to start a new job where I will be on the road a lot so these look perfect to take with me, ensuring I still get something healthy on the go.
Nicole- Champagne and Chips recently posted…Sherry wine for cool aunties
I Spy Plum Pie (admin)
April 18, 2015 at 9:59 am (10 years ago)Healthy on the go is such a tricky one, isn’t it! Bliss balls of some variety might be a good option for you as well