Savoury Muffins with Cheese & Vegetables

Savoury Muffins with Cheese & Vegetables


These savoury muffins are loaded with veggies,

healthy, but still loved by kids, absolutely perfect for the lunchbox



7 minutes


20 minutes



1 cup plain flour

I cup wholemeal flour

3 tsp baking powder

1 tsp garlic powder

I tsp paprika

½ tsp salt

2 eggs

1 cup milk

⅓ cup Morella Grove extra virgin olive oil

1 medium carrot

1 medium zucchini

½ medium onion

¼ cup grated cheese



    • Heat your oven to 180 degrees C
    • Prepare a 12 cup muffin tray (greased or lined with muffin cups)
    • Grate the onion, zucchini and carrot
    • Squeeze out the excess juices from the grated vegetables
    • Grate the cheese
    • In a large mixing bowl combine the dry ingredients (flours, spices and baking powder and salt) use a whisk or fork to combine them evenly.
    • In A second bowl whisk the wet ingredients (oil, milk and eggs)
    • Combine the wet and dry ingredients
    • Stir through the grated vegetables and 1 cup of grated cheese
    • Portion the batter into the muffin tin
    • Sprinkle the extra ¼ cup of cheese on top of each muffin
    • Bake for 20-25 minutes until cooked and the centre of the muffin springs back when pushed
    • Cool for 5-10 minutes in the tray
    • Remove from the tray and cool on a cooling rack, before storing them in an airtight container