Vegetable Muffins

close up of a lunchbox containing savoury muffins, fruit and cucumber

5 from 27 votes

This is my all-time favourite muffin recipe! They are so delicious and packed with vegetables like zucchini, carrot and spinach. Golden, cheesy and full of savoury bacon and cheese flavour, they are also freezer-friendly and made in just one bowl! Perfect for a mid-morning snack, sandwich substitute or lunchbox filler that both kids and adults will love.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, lunchbox, Main Course

Cuisine: Australian

Servings:

Calories: 192kcal

Author: Andrea Geddes

Ingredients

300 grams self-raising flour (300 grams = 2 cups)
2 cups shredded cheese (160 grams). Use fresh tasty/cheddar cheese rather than pre-packaged shredded cheese
1 cup grated carrot (120 grams), finely grated.
2 cups spinach leaves roughly chopped
½ cup grated zucchini (85 grams), finely grated.
1 ½ cup milk
2 large eggs
175 grams bacon finely chopped
½ cup feta cheese crumbled

Metric - US Customary

Instructions

Pre-heat the oven to 180 °C/356 F and use a light oil spray to line enough muffin trays to make 16 muffins.
Place all of the ingredients together in a large mixing bowl and stir until combined. Don't overmix.
Evenly divide the muffin mixture into the greased muffin trays. You should get 16 muffins.
Bake for around 15-20 minutes, or until the muffins are lightly golden and completely cooked through.
Due to the melted cheese, the muffins will be soft in the middle when hot. As they cool, they will firm up.
Transfer to a wire rack and allow to cool for at least 15 minutes before serving. Serve hot or cold.

Notes

Be sure to measure your ingredients accurately, for best results. Too much flour will result in dry, hard muffins. Too little flour and the muffins won't set properly, resulting in mushy muffins that fall apart.
Use whichever veggies you have on hand, in equal quantities to the recipe card below. Try adding some frozen, fresh or canned peas or corn, chopped tomatoes, finely chopped broccoli, fresh herbs or grated sweet potato. I do recommend keeping the zucchini if possible, as it provides moisture to the muffins.
The muffins will be soft when first removed from the oven, due to the melted cheese. Allow them to cool on a wire rack for at least 10-15 minutes, to firm up slightly.
White and wholemeal (whole wheat) flour are a little different in taste and texture, but both work in this recipe.
Storage: Allow the muffins to cool completely on a wire rack, before using your preferred storage method. They can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. To freeze, line an airtight, freezer safe container with paper towel and add the muffins in a single layer. Cover with another paper towel to prevent extra moisture and freeze. To thaw, remove the muffins from the freezer and store in the fridge overnight, or leave them at room temperature for 1-2 hours.
Please note that the nutrition information is based on the recipe being divided into 16 muffins, with one muffin being one serve. You can make them larger, or smaller depending on your needs. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the muffins.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition