I’m always on the hunt for ways to get extra veggies into the boys. Whilst I always serve up vegetables at dinnertime, I don’t think they eat quite enough to meet the daily nutritional requirement. For this reason, I’ve been getting creative with how I can incorporate veggies into other meals of the day, and most recently these Cheesy Vegetable Muffins have been a favourite lunch option.
What I love about these muffins is I can make a batch (I will often make a double batch!) and have a freezer stash ready to go. If I’m totally honest with you I’m not always very organised with lunchbox packing. We don’t have much time in the morning so I need to do it before bed, and often it’s 10pm at night that I think “I better get this lunchbox packed!” Lunchbox packing so much easier when all I need to do is pop in a couple of cheese and vegetable muffins, rather than be making sandwiches/wraps, etc.
I’ve also used these on nights we are home late and need dinner on the table straight away. A muffin or two with a quick side salad is a great quick dinner when you are having one of ‘those’ kind of days!
Feel free to get creative! This cheesy vegetable muffins recipe is versatile in that you can use whatever veggies you happen to have in the fridge at the time, so feel free to experiment with the ingredients to your own tastes and what you have on hand.
Cheesy Vegetable Muffins
- 1 cup self-raising flour
- 1 cup plain flour
- 2 slices shortcut bacon, finely diced approx half a cup)
- 1 cup grated cheese
- 1/2 cup corn kernels
- 1 small zucchini, grated
- 2 spring onions, finely sliced
- 1 carrot, finely grated
- 1/4 capsicum (red or green), finely chopped
- 1 cup milk
- 1 egg
- 25ml extra virgin olive oil
- Preheat oven to 190°C
- Spray a muffin tin with spray oil (or brush with melted butter)
- Place bacon into a a non-stick pan and fry until browned and crispy. If using frozen corn, place them in the frying pan to defrost briefly before turning off the heat. Allow to cool.
- Sift both flours into a large bowl, and add the cheese, bacon and corn.
- Use a separate bowl to whisk together the egg, milk, oil, carrot, zucchini, capsicum and onion, until well combined.
- Add the wet ingredients to the dry and mix until just combined. Be careful not to over mix, as your muffins will not be as fluffy and moist.
- Divide the mixture between the 12 muffin holes and bake for 20 minutes. Allow to stand for 5 minutes before removing from tray and cooling on a rack. (TIP… use a mini muffin tin if desired and cook for slightly less time)
- Whilst the pan is still warm, run your knife carefully around the edges of the muffins and give them a gentle twist to prevent them sticking.
- These are especially delicious when eaten when still warm, with a little butter.
Tip: Keep a stash of these cheesy vegetable muffins in the freezer! They keep in the freezer for up to two months, or in an airtight container in the fridge for 3-4 days.
To make a super fun lunch, check out our gorgeous range of kids plates that your little peeps will simply love!
Rachel Cassidy is the author of this article and the founder of Little Peeps Eats. She is a passionate food blogger and brand ambassador, but her most important job is being a mum! Little Peeps Eats helps families take the stress out of mealtimes by providing healthy, kid approved recipes, as well as fussy eating tips and tricks. Their website hosts a directory of nutritionists, resources and mealtime products to ensure that you have everything you need at your fingertips when it comes to feeding your family.