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Vegetable savoury muffins make a deliciously healthy snack for kids, toddlers and adults alike. These quick and easy muffins are the perfect mix between a muffin and a quiche thanks to the moisture of the grated vegetables! Freezer-friendly, perfect for lunch boxes and ready to eat in around half an hour.

A picture of a muffin in a yellow paper case split to show texture, and served on a blue and white plate.

Savoury muffins are always a big hit in my house!

Whether it’s a batch of classic savoury muffins like my bacon and cheese muffins, ham, corn and cheese muffins or my zucchini, ham and cheese muffins, they’re sure to be a hit!

While my other savoury muffin recipes are light and fluffy in texture, these vegetable savoury muffins are the perfect combination of a muffin and a quiche. This is because the grated vegetables keeps the muffins super moist… almost quiche-like (and totally delicious!!)

Not only are they freezer friendly, they also make a great lunch box snack, taste delicious dipped into a hot bowl of soup, or simply warmed up and smothered in butter and chutney.

Sounds yummy, right!?

A stack of vegetable savoury muffins in yellow paper muffin cases.

Why You’re Going To Love This Recipe

Say hello to your new favourite vegetable savoury muffins…

Veggie packed – my savoury muffins are packed full of vegetables. They’re a healthy and tasty way to get those extra vegetables into your diet!

Freezer friendly – These muffins freeze really well so you can always have a batch in the freezer ready to grab out for a quick lunch or lunch box snack!

Versatile – You can use any vegetables that you have on hand! I like to use veggies that my son loves, so I know that he will eat them without (much) fuss!

Fantastic for toddlers – As a Mum, I’m always trying to find ways to get extra nutritious vegetables into my little ones tummy! These muffins are also a great snack for toddlers to feed themselves with as well.

What You Need

Just a few pantry and fridge staples are all you need to make these tasty vegetable savoury muffins!

The ingredients for vegetable savoury muffins in individual bowls

Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.

  • any vegetables – including corn, zucchini (also known as courgettes), capsicum, sundried tomatoes, and peas.
  • self-raising flour – also known as self rising flour. If you don’t have any, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain (all-purpose flour).
  • grated cheese – I like to use a stronger flavour of cheese such as tasty cheese, cheddar and parmesan or a combination of them to boost the flavour even more.
  • ham (or bacon) – shaved, sliced or leg ham all work perfectly, as does finely chopped bacon.
  • chives
  • milk – full cream milk is best in this recipe but light can be used if preferred.
  • salt and pepper
  • egg
  • fruit chutney – you can use absolutely any variety of your favourite chutney. I like to use Rosella Fruit Chutney.

Step By Step Instructions

These muffins take just a few minutes to prepare….the hardest part is waiting for them to cook!

Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.

Step 1 – Sift

Sift self raising flour into a large bowl.

A bowl with plain flour in it

Step 2 – Add The Fillings

Add cheese, ham, vegetables, salt and pepper to the bowl and mix together.

Finely chopped vegetables and ham in a bowl

Step 3 – Mix The Liquids Together

In a seperate bowl, whisk together the egg, milk and chutney until completely combined.

The wet ingredients - milk, egg and chutney, in a bowl

Step 4 – Mix

Pour the combined liquid mixture over the dry mixture and gently fold together until just combined.

Note: Don’t over-mix as this will lead to rubbery textured muffins!

The chopped vegetables, ham and wet ingredients mixed together with the flour in a bowl.

Step 5 – Bake The Vegetable Savoury Muffins

Divide the mixture evenly between prepared muffin holes (see my clever little tip below for avoiding oily muffin liners!)

Bake for 15 – 20 minutes or until golden and cooked through.

Note: these are a dense quiche-like muffin, so they will still be a little moist on the inside.

Muffin cases with uncooked vegetable savoury muffin mixture in them, in a muffin tray ready to be baked.

Expert Tips and FAQ

How do I stop my savoury muffins from being gluggy?

The main reason for ‘gluggy-ness’ is the grated zucchini. The amount of liquid in zucchini is incredible… and once you grate it, it’s a million times worse! So, it’s really important to grate your zucchini and then remove ALL of the moisture before adding it to your mixture.

What is the best way to remove the water from zucchini?

Once you have grated your zucchini, place it in some paper towel or a muslin cloth and squeeze as much moisture as possible from it.

How can I ‘hide’ the vegetables in these muffins?

Grate the vegetables as finely as you can and leave out vegetables such as peas and corn which can’t be hidden.

Do my muffins need to be cooked all the way through?

While these vegetable savoury muffins are designed to have a moist, quiche-like texture, it’s still important that they’re cooked through. As all ovens are different, make sure you continue cooking them until they’re ‘crumbly’ – but still moist – in the middle. If your muffins are browning too much, pop some foil over the top to prevent them from getting too brown while they cook.

Where should I position the muffins in my oven?

Every oven is different so it is important to experiment with yours to see the best length of time to cook and also the shelf. I like to rotate my muffins half way through so that they brown more evenly.

Do I need to use muffin liners when I bake the muffins?

Yes you do! As the mixture is very moist (even when baked) it will stick to the muffin tins if you don’t use paper cases or muffin liners.

How do I stop my muffin liners from getting oily?

Place a small layer of uncooked rice in the base of each muffin hole. Place the muffin liners on top and fill with the muffin mixture. The rice will absorb the oiliness of the mixture. Remove the muffins from the tin once baked and then discard the rice.

Storing and Freezing

Store in an airtight container at room temperature for up to 3 days.

Alternatively freeze in a sealable plastic bag or an airtight container for up to 3 months.

A close up of a vegetable savoury muffin in a yellow muffin case

Serving Suggestions

Why not try one these quiche-like savoury muffins dipped into a bowl of hot soup.

These are a few of my favourite soups that go perfectly with savoury muffins:

  • Carrot, Pumpkin and Sweet Potato Soup – so many healthy vegetables are in this tasty soup!
  • Creamy Cauliflower Soup – it’s hard to believe that there’s absolutely NO cream in this creamy pureed soup.
  • Roast Pumpkin Soup – this classic pumpkin soup made with roasted pumpkin is the ULTIMATE in rich, creamy soup. Or try my Thai Pumpkin Soup for something a little different (yet equally as delicious!)
  • Healthy Tomato Soup – ready to eat in just 45 minutes and very budget-friendly. This makes a great midweek dinner or lazy weekend lunch.

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A picture of half a muffin in a yellow paper case on top of a blue and white plate.

Vegetable Savoury Muffins

Healthy vegetable savoury muffins make a deliciously healthy snack for kids and toddlers. With a moist quiche-like texture, these muffins are great for lunchboxes or served with soup.

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Course: healthy snacks

Cuisine: Baking

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 222kcal

Ingredients

  • 225 g (1 ½ cups) self-raising flour
  • 250 g (2 cups) grated cheese
  • 100 g ham chopped, or bacon
  • 1 zucchini small (see notes)
  • ½ red capsicum finely diced
  • ½ cup corn kernals
  • ¼ cup sundried tomatoes chopped
  • 2 tbs chives chopped
  • salt and pepper to season
  • ¾ cup (185 ml) full fat milk
  • 1 egg large
  • ¼ cup fruit chutney

Instructions

Conventional Method

  • Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin and line the bases with muffin cases (see notes)

  • Sift the self-raising flour into a large bowl.

  • Add the grated cheese, chopped ham, zucchini (with the liquid squeezed out well), capsicum, corn, sundried tomatoes, chives, salt and pepper and mix together.

  • In a separate bowl, whisk the milk, egg and chutney together. Pour over the dry mixture and mix very gently until just combined (don’t over-mix).

  • Divide the mixture among the prepared muffin cases (filling to the top of each one).

  • Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean (see notes). Allow to cool for a minute or two, before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin and line the bases with muffin cases.

  • Place the zucchini into the Thermomix bowl and mix for 5 seconds, Speed 6. Remove from the Thermomix bowl and squeeze out all of the liquid well (see notes).

  • Place the red capsicum, cheese and ham into the Thermomix bowl and mix for 5 seconds, Speed 6 (or until finely grated).

  • Add the remaining ingredients (including the zucchini) into the Thermomix bowl (see notes) and mix for 8 seconds, Reverse, Speed 3. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.

  • Divide the mixture amongst the prepared muffin cases (filling to the top of each one).

  • Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.

  • Allow to cool for a minute or two, before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

Removing the liquid from the zucchini – It’s important to squeeze ALL of the liquid out of the grated zucchini before adding to the mixture. I like to use paper towel to remove all of the moisture. This ensures that your muffins are not gluggy.

Texture of the muffins – These muffins are perfect mix between a muffin and a quiche thanks to the moisture of the grated vegetables! If you’re after a light and fluffy savoury muffin, try my try my bacon and cheese muffins, ham, corn and cheese muffins or my zucchini, ham and cheese muffins.

Using muffin liners – As the mixture is very moist (even when baked) it will stick to the muffin tins if you don’t use paper cases or muffin liners. If you want to prevent your muffin cases from being oily, place a small layer of uncooked rice in the base of each muffin hole. Place the muffin liners on top and fill with the muffin mixture. The rice will absorb the oiliness of the mixture. Remove the muffins from the tin once baked and then discard the rice.

Cooking the muffins – Cook the muffins until the middle is crumbly and only slightly moist (this may take longer than 20 minutes depending on your oven). If your muffins are browning too much, add a sheet of foil loosely over the top.

Storing – Store in an airtight container at room temperature for up to 3 days.

Freezing – Freeze in a sealable plastic bag or an airtight container for up to 3 months.

Nutrition

Calories: 222kcal | Carbohydrates: 22g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 11.4mg | Calcium: 179mg | Iron: 0.8mg

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