Savoury Muffins

Soft, fluffy and full of vegetables, these savoury muffins are easy to make and freeze for later.
LunchboxSnacks
16 serves
0.6 serves of veg
  • 2 ½ cups wholemeal self-raising flour
  • 1 ½ tsp ground paprika
  • Pinch of black pepper
  • 200g pumpkin, peeled and grated (approx. 1½ cups)
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1 small onion, finely diced
  • ½ capsicum, finely diced
  • 1/3 cup parsley leaves, finely chopped
  • 4 garlic cloves, crushed
  • 1 large red chilli, deseeded and finely chopped
  • 2 eggs
  • ¼ cup olive oil
  • 1 cup milk
  1. Preheat oven to 180°C. Line a muffin tin with baking paper or paper muffin cases.
  2. Combine the flour, paprika and pepper in a large mixing bowl.
  3. Squeeze out and discard any excess liquid from the grated pumpkin, zucchini, and carrot. Add them to the mixing bowl along with the onion, parsley, garlic and chilli. Mix well to combine.
  4. In a separate bowl, whisk together the eggs, olive oil and milk.
  5. Add the wet ingredients to the dry ingredients and gently mix to combine.
  6. Spoon the mixture evenly into the prepared muffin tin. Bake in the oven for approximately 25 – 30 minutes or until a skewer comes out clean. Turn the muffins out onto a wire rack to cool.

Serving Suggestion: Vegetables can also be swapped for other vegetables you may have on hand such as spring onion, finely chopped baby spinach, and corn kernels.

Storage: Savoury muffins can be stored in an airtight container for up to 3 days or in the freezer for up to 3 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, combine the vegetables into the dry ingredients, mix all the ingredients together and even have a go at spooning the mixture into the muffin cases.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 98g Per serving Per 100g
Energy (kJ) 585 596
Fat (g) 4.9 5.0
Saturated fat (g) 0.9 0.9
Carbohydrates (g) 17.6 17.9
Sugars (g) 3.2 3.2
Fibre (g) 3.8 3.9
Protein (g) 4.4 4.5
Sodium (mg) 163.3 166.3

Acknowledgement

Recipe originally developed in conjunction with Nutrition Australia Qld.

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