A veggie-packed, easy muffin recipe with the most delicious crumb - these Pick Me Up Veggie Muffins honour their name. They provide the perfect pick-me-up at breakfast or supper and are a hit in lunchboxes.
These veggie muffins are a simpler version of the flavour-packed Good Breakfast Veggie Muffins I make quite often. These ones are definitely little-kid-friendly. With only carrot, zucchini and spring onion as the star veggies and cheese to add an extra layer, my boys love these muffins. And their friends do too! We have ours with a spicy tomato relish or hot sauce and the boys love dotting theirs with barbecue sauce.
I originally found this recipe online and tweaked it a lot to make it more fussy-kid and hungry-adult friendly. I also wanted it to look great. That is part of my sneak-in-veggies strategy nowadays. Make it look so delectable, you won't worry about whether it has vegetables or not (and it does, boy it does!).
There is an abundance of carrot, zucchini and shallots in this recipe and it is very light and fresh tasting. I baked 10 large muffins with this recipe and froze 4 after slicing, buttering and putting them back together. A quick zap in the microwave and you can have a fresh breakfast any day of the week. Perfect for a spring picnic too and just the right thing to take to park playdates.
Recipe
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Ingredients
- olive oil for greasing
- 2 cups self raising flour
- 3/4 teaspoon salt
- 1 large carrot, grated
- 1 large zucchini, grated
- 1/2 cup spring onions/shallots, finely sliced
- 3/4 cup coarsely grated mozzarella, for a lighter taste or cheddar (for a stronger taste)
- 1/2 cup milk
- 3 eggs, lightly whisked
- 60 g butter, melted
- dash of paprika, optional
Instructions
- Preheat oven to 210C. Grease 10 holes of a 1/2 cup capacity muffin tin with olive oil.
- Sift the flour and salt together in a large bowl. Add carrot, zucchini, shallots and cheese. Toss to combine until the flour coats the veggies. Make a well in the centre of the mixture. Whisk milk, eggs and melted butter in a jug and pour in the well. Using a light hand, gently fold the muffin mix with a metal spoon until just combined.
- Spoon the mixture into prepared tins and bake in the pre-heated oven for 20 minutes until golden and cooked through. Transfer to a wire rack to cool.
- To freeze, cool completely, slice in half, butter it, put halves back together and freeze in a ziplock bag.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic
These make a great morning tea. They were fast to put together, and I love the veggies. I used half plain wholemeal flour for a bit more fibre and added baking powder and bicarb.
sounds perfect! thank you for your wonderful feedback x
Made this kids and i love it. Just wondering how many calories is this per muffin please.
Hello Sneh!
What seasonal vegetable do you think I could replace the zucchini with ? 🙂
Thanks a lot!
I have been searching for the best savoury muffin for a loooong time and found these in your book and made these babies today.. That's it, my search is over! This are super delicious! Looking forward to making them again and changing them up with some bacon or roast pumpkin maybe. Yum!
Making these babies tomow for morning tea guests in Australia. Your 2011 post lives on.
I made these muffins tonight and they're REALLY good. My kids were begging me for a taste but their teeth were brushed and it was bedtime. They'll enjoy them in the morning. OK, I used the cheddar cheese instead of the mozarella and I used buttermilk as Sneh mentioned to Nadia in the comment section. Definitely a keeper!
I love this post!! Beautiful veggie muffins 🙂 I used it in my post today about healthy treats for kids:
http://domesticfits.com/2011/12/01/world-aids-day-atrue-story-of-aids-in-an-elementary-school/
They look wonderful, I often make something similar with the ingredients I happen to have in the fridge. I love them with a nice salad or soup, hot or cold...they're always good:)
These muffins look amazing! Love all the veggies tucked inside.
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Ohhh... perfect for a staff meeting!! I'll be making these soon!!
Wow what a treat.......perfectly named.
What a great idea! I have little time to prepare breakfast now that I have really early classes and have been stumped to find a good filling breakfast that's ready to go. Savory, healthy muffins sound like just the thing!
Very soul-uplifting looking indeed! Those savory muffins must taste really good.
Cheers,
Rosa
cute cute cute! i think i will try this with whole wheat.
I adore that cup with ketchup!
Beautiful clicks, perfect pick me up muffins. Love the recipe.
These look fantastic Sneh!!! They would be perfect for a weekend picnic. Yum!
I really wanna grab one from the screen.......wish I could.
Thanks for sharing.
Visit me at smart-snacks.blogspot.com
I think I should make these in the morning, I don't think me or the kids ate any vegetables today! Thanks for the recipe.
These looks great and the pics too...will try it out with wholewheat flour..looking for something different and healthy to spice up my boring cereal mornings...
Loving the presentation, Sneh! That's a fancy board you've got there...
These muffins look great! I haven't made savoury muffins in a long time - will have to keep this recipe on hand. Thanks!
The muffins sound so good and those photos... wow!
I wonder if I can replace the self rising flour for whole wheat with some baking soda?
Thanks Nadia! Great minds think alike. I made a second batch of these over the weekend with whole wheat flour (experimenting to make it a tad healthier). I used 1 and 2/3 cups whole wheat flour and 1/3 cup plain flour. I added 2 heaped teaspoons baking powder and used buttermilk instead of milk. The muffins were a tad dense but very scrumptious .. loved the tang imparted by buttermilk.
Wow gorgeous...lovely shots 🙂
Absolutely love this Sneh. The pictures are great and I have been looking for a good veggie muffin for a while. This looks like it!
I am not much of a breakfast person and every weekday morning it's mostly cereal that we eat. I think this would be a great twist .. am gonna try this one 🙂
I'm coming back for the photos, of course, but I'm going to give this recipe a try. I may add some whole grain and use a sourdough method, but we've got a lot of garden produce now and a child who doesn't eat "green."
Aww Amanda. You are sweet. I would love to know how your sourdough method works out. Children who don't eat green are the cutest! I've got two of that kind 🙂
Definitely baking these tonight - they look delicious! Thanks for the recipe!
Stunning photography Sneh. Each one just better than the other. The muffins look really tempting.
Yum, yum. I adore savory muffins and was planning to take some into work. Found my recipe 🙂
I just adore your photography Sneh! It's so nicely styled but not over styled too! 😀
Aww thanks Lorraine. I really appreciate your kind words!
Very crisp pictures!! Love these healthy muffins - great use of veggies . Wish I cud pick up one from the screen 🙂
lol, thanks Tanvi!
Lovely recipe. I have a muffin pan stowed away that could use some love. I've been promising myself to bake something healthy in it. This looks just perfect.
Thanks Snehal! Bring out the muffin pan!!
Awwee..would be a great accompaniment with my evening tea! making them today..cute and yum looking muffins, Sneh.
Thanks Sanjeeta! Hope they turned out well!