Description
Savory veggie muffins packed with zucchini, potato, carrot, and cheese. Soft inside, golden on top. Great for breakfast, lunchboxes, or freezer snacks.
Ingredients
1 grated zucchini
1 grated potato
1 grated carrot
2 eggs
1 cup shredded cheese (mozzarella or parmesan)
1 cup all-purpose flour
1/2 cup vegetable oil
1 tablespoon baking powder
Salt and black pepper to taste
Fine herbs to taste (optional)
Instructions
1. Preheat the oven to 180°C (350°F) and grease a muffin tin or line with paper cups.
2. In a bowl, combine the grated zucchini, potato, and carrot.
3. Add the eggs and oil to the vegetable mixture and mix well.
4. Stir in the shredded cheese, flour, baking powder, salt, pepper, and herbs (if using). Mix until well combined.
5. Spoon the batter into the muffin cups, filling them about 2/3 full.
6. Bake in the preheated oven for about 20 to 25 minutes, or until the muffins are golden and firm to the touch.
7. Remove from the oven, let cool slightly, and serve!
Notes
Use a box grater for quick prep.
Let the muffins cool completely before freezing.
Can be enjoyed warm or at room temp.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: zucchini muffins, veggie muffins, savory muffins, healthy lunchbox snacks, easy vegetable muffin recipe