‘Veggie Smuggling’ Savoury Muffins | healthy & freezer-friendly

Our ‘veggie smuggling’ savoury muffins make a deliciously healthy snack for kids and toddlers. They’re freezer-friendly and perfect for lunch boxes!

 

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!

 

A batch of savoury muffins cooling on a wire rack.

 

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)
  • chives
  • milk
  • salt and pepper
  • egg
  • fruit chutney (or any chutney you like)

 

A savoury muffin on a wire rack.

 

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!)

 

Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!

 

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)

If you’re after some more hidden vegetable recipes for toddlers – check these ones out!

 

3 muffins on a plate.

 

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!

 

A vegetable muffin on a plate.

 

VIDEO: HOW TO MAKE SAVOURY MUFFINS


 

Corn, ham and vegetable savoury muffins.

 

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!

20+ Toddler Recipes with Hidden Vegetables

Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!

Savoury Muffins

Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!
5 from 1 vote
Print Pin Rate
Course: healthy snacks
Cuisine: Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 222kcal

Ingredients

  • 225 g (1 1/2 cups) self-raising flour
  • 250 g (2 cups) grated cheese
  • 100 g ham chopped
  • 1 zucchini small (see notes)
  • 1/2 red capsicum diced
  • 1/2 cup corn kernals
  • 1/4 cup sundried tomatoes chopped
  • 2 tbs chives chopped
  • salt and pepper to season
  • 3/4 cup full fat milk
  • 1 egg
  • 1/4 cup fruit chutney

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius. Grease a 12-hole muffin tin and line the bases with baking paper. 
  • Sift the self-raising flour into a large bowl. 
  • Add the grated cheese, chopped ham, zucchini, capsicum, corn, sundried tomatoes, chives, salt and pepper and mix together. 
  • In a seperate bowl, whisk the milk, egg and chutney together. Pour over the dry mixture and mix very gently until just combined (don't overmix). 
  • Divide the mixture amongst the prepared muffin holes (filling to the top of each hole).
  • 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. 

Thermomix Method

  • Preheat oven to 200 degrees celsius. Grease a 12-hole muffin tin and line the bases with baking paper. 
  • Place all ingredients into the Thermomix bowl (see notes) and mix on Reverse, Speed 3, 8 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined. 
  • Divide the mixture amongst the prepared muffin holes (filling to the top of each hole).
  • 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. 

Notes

It's important to squeeze ALL of the liquid out of the grated zucchini before adding to the mixture. I like to use paper towel to remove all of the moisture. This ensures that your muffins are not gluggy. 
This is one of the only recipes where I prefer to chop the vegetables myself so that they're the size we like. If you'd rather use the Thermomix, you can chop the vegetables and ham by pressing Turbo/Pulse until chopped as finely as you like. 
Cook the muffins until the middle is crumbly and only slightly moist (this may take longer than 20 minutes depending on your oven). If your muffins are browning too much, add a sheet of foil loosely over the top. 

Nutrition

Calories: 222kcal | Carbohydrates: 22g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 11.4mg | Calcium: 179mg | Iron: 0.8mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

A plate of savoury vegetable muffins with ham.

 

Half a savoury muffin on a plate with chutney in the background.

41 thoughts on “‘Veggie Smuggling’ Savoury Muffins | healthy & freezer-friendly”

  1. Alisha says:

    I have just made these muffins but they won’t cook. I have cooked them for an hour now and the inside is still very moist??? I have never had this problem before.

    1. Bake Play Smile says:

      Hmm thats SO strange!! My best guess is that the grated vegetables had a bit of liquid in them. They are definitely a very moist muffin though – certainly not a dry muffin at all.

  2. Alison says:

    Wow, I managed to put less flour in than I was supposed to but they tasted wonderful anyway!

    1. Bake Play Smile says:

      Yay! Thats so wonderful to hear!

  3. romina says:

    Hi! I’m wanting to try these muffins and just integrated in which chutney you would recommend? I’ve never bought it before.

    Thanks 🙂

    1. Bake Play Smile says:

      Hi Romina, I don’t really have a favourite one! I usually just buy whatever is on special. That being said, I do particularly like the fruit chutneys!

  4. MumCH says:

    I really want to try this for my kids lunchboxes
    What are the thermomix measurements for flour? I don’t have any measuring cups at home …
    Would I also be able to add the eggs and milk in to mix without using a jug? Trying to eliminate using extra equipment:p

    1. Lucy Mathieson says:

      Hi there, yes absolutely add the eggs and milk together in the Thermie. Here’s a free converter that will help: https://bakeplaysmile.com/baking-conversion-chart/
      Sorry all of my newer recipes have specific Thermie instructions! You might like to try these two: https://bakeplaysmile.com/savoury-muffins-recipe/ or this one: https://bakeplaysmile.com/easy-savoury-muffins/

  5. Claire says:

    Made this tonight but was an epic fail. Followed the recipe exactly but they turned out like mush and won’t cook.

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