Vegetable muffins recipe

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I wanted to make a breakfast muffin for myself and my daughter using the veg in the garden that we have plenty off (carrot, courgette, beetroot). It had to be fairly healthy without too much fibre and it had to taste good 🙂 So here is what I came up with.
We usually store them in the freezer and take out 4 for the bread bin at a time, where they defrost in a cloth. Great for on the go snacks or breakfast.


400-500g finely chopped or grated veg
200g plain flour
100g rye flour
2 tsp baking powder
1 tsp bicarbonate soda (natron)
3 eggs
150 ml oil
100ml yogurt
50g grated cheese

Turn on fan oven at 200

Mix dry ingredience together in a bowl.
Whisk wet ingredience together, add to dry ingredience and mix.
Mix in vegetables and cheese by hand, don’t overmix.


Divide the mixture into 12-16, 6.35cm/2.5 inches baking cases depending on how much room the veg takes up.
Bake in fan oven for 20 min or till tooth pick comes out clean.

Have you tried baking your own savoury muffins to use up some of that veg from the garden? Please share hoe it went in the comments