These savoury veggie muffins are an easy way to add more vegetables to your day, and a great option for kids too! Packed with colourful veggies, herbs and cheese, they’re perfect for breakfast, snacks or meal prep.
Ingredients (24 muffins)
-
- 2 eggs
- 2 cups milk
- 3 cups flour
- 4 tsp baking powder
- 1 handful spinach, chopped
- 2 carrots, grated
- 1 courgette, grated
- 150 g cherry tomatoes, quartered
- 1 handful grated cheese, plus extra for topping
- Herbs and spices of your choice (I used about 1 tbsp garlic powder and 1 tbsp thyme)
- Salt and pepper
- Olive oil, for greasing
Method
- Preheat the oven to 180°C fan and lightly grease a muffin tray with olive oil.
- Beat the eggs in a large bowl, then add the milk, flour and baking powder. Mix until just combined.
- Add the chopped spinach, grated carrots, courgette, cherry tomatoes and grated cheese. Season with the garlic powder, thyme, salt and pepper, then mix until evenly incorporated.
- Divide the batter evenly between the muffin holes, filling each about three-quarters full.
- Sprinkle a little extra grated cheese over each muffin.
- Bake for around 25 minutes, or until golden and cooked through. A toothpick inserted into the centre should come out clean.
- Allow the muffins to cool slightly before removing them from the tray and serving.
Tips & Variations
- Try switching up the veggies, for example grated sweet potato, finely chopped peppers or sweetcorn. Just avoid adding too much extra moisture.
- Store in the fridge for 3-4 days or freeze for an easy breakfast or snack.
- Pair with hummus, cottage cheese or Greek yoghurt for some extra protein.
