Vegetable Savory Muffins

  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • ¼ cup frozen peas
  • ¼ cup frozen corn
  • 1 ⅓ cup cheddar cheese, grated
  • ½ cup milk
  • ¼ cup plain greek yogurt
  • ¼ cup olive oil
  • 2 eggs
  • 3 tablespoon chopped parsley
  • 2 cups plain whole meal flour
  • 2 tsp baking powder
  • ½ teaspoon salt
  1. Preheat oven to 350F
  2. Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. Squeeze all the juice out.
  3. Place the zucchini and carrots into a large mixing bowl along with the peas and sweet corn.
  4. Add the cheese, milk, yogurt, olive oil, egg and parsley. Stir until combined.
  5. Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined.
  6. Spray a 12 hole muffin tray with oil or grease with butter.
  7. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins.
Adapted from
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