5.0 from 36 votes
Savoury Muffins with Cheese and Vegetables
A quick and easy savoury muffin recipe, that is packed full of cheese and vegetables. Perfect for packed lunches, picnics or lunch on the go.
Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings: 18 servings
Calories: 162 kcal
Course:
Snacks
Cuisine:
British
Ingredients
- 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
- 175 g cheddar cheese grated
- 100 ml sunflower oil
- 2 eggs
- 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.
Cup of Yum
Notes
- Make sure to squeeze all the excess liquid out of the carrots and courgette, otherwise the muffin mixture will be too wet. Don't throw that juice away though - it has loads of goodness in it and can be added to smoothies.
- If you are making these for little kids, then leave the salt out. Also be mindful of the cheese you are using, as some can be high in salt.
- Don't over-mix the batter, as this will cause the muffins to be dense. You want to fold it until the flour is just mixed in.
- Make sure to grease your muffin pan really well. We have tried this with muffin cases before, but they were hard to get out. The best results we have had is with a really well oiled muffin tin.
- Keep an eye on the muffins, as every oven cooks differently. They will take between 20 and 25 minutes. You don't want dry muffins.
- Leave the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Information
Serving
1muffin
Calories
162kcal
(8%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.002g
Cholesterol
30mg
(10%)
Sodium
82mg
(3%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
771IU
(15%)
Vitamin C
4mg
(4%)
Calcium
105mg
(11%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 162
% 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.