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
- 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
- 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
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!