Savoury Muffins with Cheese and Vegetables
User Reviews
5
Savoury Muffins with Cheese and Vegetables
Description
This recipe for Savoury Muffins with Cheese and Vegetables uses grated courgette, carrot, frozen peas and sweetcorn, and cheddar cheese folded into a batter of self-raising flour, baking powder, eggs, milk, and sunflower oil. The vegetables add natural moisture and texture, while cheddar provides savory richness. The mixture is gently combined to avoid overmixing, preserving a light crumb.
Portioned into a well-oiled muffin tin, the batter bakes at a moderate temperature until the muffins turn golden and set, yielding moist centers with a tender crumb. The muffins incorporate the sweet and earthy flavors of the vegetables, complemented by the creamy sharpness of the cheddar. These can be served warm or at room temperature as a snack or accompaniment to meals.
Tips for best results include squeezing excess liquid from the grated vegetables to prevent soggy batter, avoiding adding salt when cooking for young children, and ensuring the muffin tin is well-greased for easy release. Extended baking time or overmixing can make muffins dry or dense, so baking time should be monitored closely. Cooling in the pan briefly helps them firm before transferring to a rack.
Ingredients
- 250 g self-raising flour
- 1 pinch salt sea salt
- 1 teaspoon baking powder
- 100 g sweetcorn frozen
- 50 g peas frozen
- 1 zucchini grated, aka courgette
- 1 carrot grated
- 175 g cheddar cheese grated
- 100 ml sunflower oil
- 2 egg
- 250 ml milk
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Brush a muffin tin with oil.
- In a bowl, add 250 g Self-raising flour, 1 pinch Sea salt, 1 teaspoon Baking powder, 100 g Frozen sweetcorn, 50 g Frozen peas, 1 Courgette (zucchini) (grated), 1 Carrot (grated) and 175 g Cheddar cheese. Mix well to combine.
- In a separate bowl, mix together 250 ml Milk, 2 Eggs and 100 ml Sunflower oil.
- Pour the wet mixture into the dry mixture and gently fold everything together.
- Divide the mixture equally into the oiled muffin tin. This recipe makes 18 muffins, so you may need two tins or cook in batches.
- Put into the oven and cook for 20-25 minutes. Carefully remove from the tin and cool on a wire rack.
Notes
- Remove excess moisture from grated courgette and carrot to avoid overly wet batter; keep the juice for smoothies if desired.
- Omit salt for children’s versions; be mindful of cheese salt content.
- Fold batter ingredients gently to prevent dense muffins caused by overmixing.
- Grease muffin tins thoroughly as muffins can stick; muffin cases may not release muffins easily.
- Baking times vary; watch closely to avoid dry muffins, typically 20-25 minutes.
- Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 162kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 30mg | 10% |
| Sodium | 82mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 105mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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