Here’s a savory, fluffy veggie & cheese muffin recipe—great for lunchboxes, snacks, or alongside soup 🥕🥔🥒🧀
Zucchini, Potato, Carrot & Cheese Muffins
Ingredients (Makes ~12 muffins)
- 1 cup zucchini, grated (squeeze out moisture)
- 1 cup potato, grated (squeeze out moisture)
- ½ cup carrot, grated
- 1 cup shredded cheese (cheddar, mozzarella, or tasty cheese)
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder or 1 crushed garlic clove
- 2 eggs
- ½ cup milk
- ⅓ cup oil (vegetable or olive oil)
Optional add-ins
- 2 tbsp chopped chives or spring onions
- ½ tsp paprika or mixed herbs
Instructions
- Prep
- Preheat oven to 375°F (190°C)
- Line or grease a muffin tin
- Veggies
- Grate zucchini and potato, then squeeze out as much liquid as possible
- Combine with carrot and cheese
- Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, pepper, and garlic
- Wet Ingredients
- Whisk eggs, milk, and oil
- Combine
- Add wet ingredients to dry
- Fold in veggies and cheese (don’t overmix)
- Bake
- Spoon into muffin tin (¾ full)
- Bake 20–25 minutes, until golden and firm
- Cool
- Rest 5 minutes, then transfer to a rack
Tips
- For extra crisp tops, sprinkle cheese on top before baking
- Freeze well—reheat in oven or air fryer
- Swap flour for whole wheat or use gluten-free blend
If you’d like an egg-free, baby-friendly, or air fryer version, just say the word 😊
