Savory Veggie Muffins

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Do you have picky kids that aren’t the best veggie eaters? Try this veggie muffin recipe for a fun and different way to incorporate veggies into your child’s (and even your!) diet. You can also swap in and out whatever veggies you want, like chopped broccoli, cauliflower, or diced peppers.

1 medium zucchini, grated,

1 medium carrot, grated

¼ frozen peas

½ frozen corn

1 cup low fat cheddar cheese, grated

½ cup low fat milk

½ cup low fat plain Greek yogurt

1/3 cup olive oil

2 whole eggs

1 cup whole wheat flour

1 cup rolled oats

1 tbsp baking powder

Directions:

  1. Preheat oven to 350F
  2. Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables & make sure to squeeze all the juice out.
  3. Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and eggs and stir until combined.
  4. Mix the flour, oats, and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined.
  5. Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections.  Bake for 20-25 mins or until an inserted knife comes out clean.

Per muffin: 201cals 16C/9F

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