Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!
Easy savoury muffin recipe
Savoury muffins are always a hit in our house... whether it's to dip in a hearty bowl of soup, as a lunch box snack, or warmed up with some butter and chutney - they're always a winner. If you're a fan too, check out my:
- ham, corn and cheese muffin recipe
- carrot, zucchini and ham muffin recipe
- zucchini and ham muffin recipe
.... they're just as delicious and healthy!
Ingredients for savoury muffins
The best thing about these muffins is that you can mix and match with any vegetables you like!
- any vegetables - including corn, zucchini, capsicum, sundried tomatoes, peas (see my tips below for fussy toddlers!)
- self-raising flour
- grated cheese
- ham (or bacon)
- salt and pepper
- fruit chutney (or any chutney you like)
How to make healthy savoury muffins
These muffins take just a few minutes to prepare... the hardest part is waiting for them to cook!
- Mix the self-raising flour with the vegetables, cheese, ham, chives, salt and pepper.
- Add the egg, milk and chutney and fold together.
- Spoon into greased non-stick muffin tins (fill almost to the very top)
- Bake until golden on top and slightly crumbly in the middle (see tips below for baking non-gluggy muffins!)
Tips for hiding vegetables in savoury muffins for kids and toddlers
When my son was younger, he was the fussiest eater EVER!! And whoever says that kids are only fussy eaters if their parents are, has never met my husband or myself - we eat absolutely ANYTHING! Thankfully, we've passed that phase now (well mostly!), but I totally 100% empathise with parents of fussy toddlers.
So here's some tips for hiding vegetables in savoury muffins:
- grate the vegetables as fine as you can
- leave out the corn (or peas) if you're little one isn't a fan... there's no hiding them!
- choose vegetables that your child enjoys and just use those in the muffins (you might like to add in a new vegetable now and then)
- if you think it will help, get your little one to help you make the muffins as they may be more likely to eat them (this used to work well for us)
Tips for stopping your savoury muffins going 'gluggy' when they're cooked
The biggest issue that people have with cooking savoury muffins is that they go 'gluggy' or stay too moist when cooked.
The main reason for 'gluggy-ness' is the grated zucchini. The amount of liquid in zucchini is incredible... and once you grate it, it's a million times worse! So, it's really important to grate your zucchini and then remove ALL of the moisture before adding it to your mixture. I like to use paper towels to squeeze out all of the liquid.
The second reason is that they haven't been cooked long enough. All ovens are different, so use the cooking time suggested below as a 'suggestion'. Continue cooking the muffins until they're slightly crumbly on the inside. If the muffins are browning too much, simply place a sheet of foil loosely over the top and continue cooking.
Experiment with your oven - try cooking the muffins on the top shelf or the bottom shelf and see if that makes a difference. I find that my muffins cook better on my bottom shelf... but it really is different for every oven!
More hidden vegetable recipes for kids and toddlers
Want some more quick and easy hidden vegetable recipes for toddlers? I've got you sorted!!!!! Click here for all the recipes!
Vegetable Savoury Muffins
- 225 g (1 ½ cups) self-raising flour
- 250 g (2 cups) grated cheese
- 100 g ham chopped, or bacon
- 1 zucchini small (see notes)
- ½ red capsicum finely diced
- ½ cup corn kernals
- ¼ cup sundried tomatoes chopped
- 2 tbs chives chopped
- salt and pepper to season
- ¾ cup (185 ml) full fat milk
- 1 egg large
- ¼ cup fruit chutney
- Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin and line the bases with muffin cases (see notes)
- Sift the self-raising flour into a large bowl.
- Add the grated cheese, chopped ham, zucchini (with the liquid squeezed out well), capsicum, corn, sundried tomatoes, chives, salt and pepper and mix together.
- In a separate bowl, whisk the milk, egg and chutney together. Pour over the dry mixture and mix very gently until just combined (don't over-mix).
- Divide the mixture among the prepared muffin cases (filling to the top of each one).
- Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean (see notes). Allow to cool for a minute or two, before transferring to a wire rack to cool completely.
- Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin and line the bases with muffin cases.
- Place the zucchini into the Thermomix bowl and mix for 5 seconds, Speed 6. Remove from the Thermomix bowl and squeeze out all of the liquid well (see notes).
- Place the red capsicum, cheese and ham into the Thermomix bowl and mix for 5 seconds, Speed 6 (or until finely grated).
- Add the remaining ingredients (including the zucchini) into the Thermomix bowl (see notes) and mix for 8 seconds, Reverse, Speed 3. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.
- Divide the mixture amongst the prepared muffin cases (filling to the top of each one).
- Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool for a minute or two, before transferring to a wire rack to cool completely.