Savory Veggie Muffins

Ingredients

• 250 g (2 cups)plain flour
• 15 g (1 tablespoon)baking powder
• 170 g (1½ cups)grated cheddar cheese
• About 150 g (1 packed cup; approximately 1 medium courgette)grated courgette
• About 110 g (1 packed cup; approximately 2 medium carrots)grated carrot
• About 75 g (½ cup)finely diced red pepper
• About 50 g (½ cup)chopped spring onions
• 2 largeeggs
• 240 ml (1 cup)milk
• 120 ml (½ cup)olive oil
• 2.5 g (½ teaspoon)salt
• About 1 g (½ teaspoon)black pepper
• 1 teaspoon, optionaldried herbs, such as oregano, thyme or an Italian blend

Instructions

1. 1

   Prepare the tin

   Heat the oven to 200°C. Line a standard 12-cup muffin tin with paper or silicone cases, or grease it thoroughly.

2. 2

   Squeeze the courgette

   Grate the courgette using the large holes of a box grater. Put it in a clean tea towel or several layers of kitchen paper and squeeze firmly over the sink to remove as much liquid as possible. Set aside.

3. 3

   Mix dry ingredients

   Put the flour, baking powder, salt and black pepper in a large bowl. Add the dried herbs if using, then whisk for about 30 seconds to distribute everything evenly.

4. 4

   Mix wet ingredients

   In a separate medium bowl, lightly whisk the eggs until combined. Add the milk and olive oil, then whisk until smooth.

5. 5

   Coat vegetables and cheese

   Add the cheddar, squeezed courgette, grated carrot, diced red pepper and chopped spring onions to the flour mixture. Toss with a spatula or your hands until lightly coated.

6. 6

   Fold the batter

   Pour the wet mixture into the large bowl. Fold gently with a rubber spatula just until the flour streaks disappear; a few small lumps are fine.

7. 7

   Fill the cups

   Divide the batter evenly among the 12 prepared muffin cups. They will be quite full. If you like, scatter a little extra grated cheddar over the tops.

8. 8

   Bake until golden

   Bake on the centre rack for 20–25 minutes. The muffins are ready when golden on top and a skewer inserted into the centre comes out clean or with a few moist crumbs, but no wet batter.

9. 9

   Cool on a rack

   Leave the muffins in the tin on a wire rack for 5–10 minutes. Carefully transfer them to the rack and let them cool completely so steam does not make the bottoms soggy.

What are savoury vegetable muffins?

Savoury muffins take the familiar individual bake and give it a cheese-and-vegetable filling instead of a sweet one. This version brings together cheddar, grated vegetables and spring onions in a simple flour-based batter.

The combination is practical as well as colourful: cheddar adds savoury richness, while courgette and carrot keep the crumb moist. The method of coating the fillings in flour before adding the wet ingredients helps distribute them through the muffins.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 9g protein, 20g carbs, 0g fat.

The flour and vegetables provide most of the carbohydrates, while cheddar, eggs and milk contribute protein. Olive oil and cheddar are the main sources of fat; pair the muffins with salad or other fresh vegetables for a more balanced plate.

The vegetables and cheese

Courgette: Grate it on the large holes of a box grater, then squeeze it firmly. Removing excess liquid is important because wet courgette can weigh down the batter and leave the muffins damp.

Carrot and pepper: Grated carrot adds a mild sweetness, while finely diced red pepper brings fresh flavour. Keep the pepper pieces small so they spread evenly through the batter.

Cheddar and spring onions: Grated cheddar melts into savoury pockets, and spring onions contribute a gentle onion flavour. Tossing them with the flour mixture helps keep the fillings from collecting at the bottom.

Mix gently for a tender crumb

Whisking the dry ingredients together first distributes the baking powder and seasonings. Mixing the eggs, milk and oil separately makes it easier to combine the liquids before they meet the flour.

Fold the wet mixture in only until the flour streaks have just disappeared. A few lumps are no cause for concern; continued mixing can make the muffins firm and dense.

How to tell when they are baked

Look for golden tops and test a muffin in the centre of the tin, where baking may take longest. A skewer should come out clean or with a few moist crumbs, not coated in raw batter.

The recipe gives a baking window of 20–25 minutes at 200°C. Start checking at 20 minutes, and allow the muffins to cool briefly in the tin before moving them to a rack.

Serving ideas

Serve a muffin warm or at room temperature with a simple green salad, sliced tomatoes or soup for a more substantial meal. They also fit easily into a lunchbox or make a savoury breakfast option.

The recipe makes 12 muffins for four servings, so a serving is three muffins. For a more varied plate, add fresh vegetables or fruit alongside rather than relying on the muffins alone.

Make-ahead and reheating

The muffins need a short rest in the tin so they hold their shape, followed by cooling on a wire rack. Letting them cool fully also prevents trapped steam from softening their bases.

Once cool, store them in an airtight container and warm briefly before serving if you prefer them hot. They can also be frozen for longer storage and thawed before reheating.

Recipe notes & tips

• Squeeze the grated courgette firmly to remove excess moisture.
• Grate the carrot and courgette on the large holes of a box grater.
• Cut the red pepper into small pieces so it distributes evenly.
• Use a scoop to divide the batter evenly among the muffin cups.
• Begin checking for doneness at 20 minutes.
• Cool the muffins on a wire rack to keep their bases from becoming soggy.

Variations

• Change the herbs: Use oregano, thyme or an Italian dried herb blend.
• Try another cheese: Swap the cheddar for a similarly firm, flavourful grated cheese.
• Add a little heat: Include a pinch of chilli flakes in the dry ingredients.
• Vary the vegetables: Replace some of the red pepper with another finely diced vegetable.
• Top with cheese: Scatter a little extra grated cheddar over the batter before baking.

Common mistakes to avoid

• Leaving the courgette wet: Squeeze it firmly in a clean tea towel before adding it.
• Overmixing the batter: Fold only until the flour streaks disappear to avoid a dense texture.
• Cutting the pepper too large: Dice it finely so the pieces distribute and bake evenly.
• Filling unevenly: Divide the batter consistently so the muffins finish baking at a similar time.
• Removing them straight away: Let them sit in the tin for 5–10 minutes before transferring to a rack.
• Cooling in the tin: Move them to a wire rack after the initial rest so steam does not soften the bottoms.

How to store

Once completely cool, keep the muffins in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven or microwave, or freeze them and thaw before reheating.

Frequently asked questions