Easy Savoury Muffins

Easy Savoury Muffins

The most deliciously easy savoury muffins made with carrot, zucchini and ham. They're perfect for school lunch boxes... and are freezer-friendly too!
5 from 1 vote
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Course: Muffins
Cuisine: Healthy Recipes
Keyword: savoury muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 292kcal

Equipment

  • Grater or Thermomix
  • Oven

Ingredients

  • 1 zucchini grated
  • 1 carrot grated
  • 50 g ham shaved and chopped
  • 2 cups (300g) self raising flour
  • 1 cup (120g) cheese grated
  • 2 eggs lightly whisked
  • 3/4 cup (185g) milk
  • 60 g butter melted
  • salt and pepper to taste

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line a 12 hole muffin tin with muffin cases.
  • Squeeze all of the excess liquid out of the grated zucchini and carrot and place into a large bowl. 
  • Add the chopped shaved ham, self-raising flour and grated cheese and mix to combine. 
  • In a jug or small bowl, whisk together the eggs, milk and melted butter.
  • Pour the liquid into the bowl and fold through gently until just combined. 
  • Season with salt and pepper. 
  • Spoon the mixture between the prepared muffin cases. 
  • Bake for 30 minutes or until a skewer inserted into the middle comes out clean. 
  • Allow to cool completely on a wire rack.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line a 12 hole muffin tin with muffin cases.
  • Place the zucchini and carrot into the Thermomix bowl. Grate on Speed 8, 10 seconds (or until finely grated). Remove from the Thermomix bowl and place into a sieve. Squeeze out any excess liquid and set aside. 
  • Place the cheese into the Thermomix bowl and grate on Speed 8, 10 seconds. 
  • Add the shaved ham and chop on Speed 6, 5 seconds. 
  • Place the zucchini, carrot, self-raising flour, eggs, milk, melted butter, salt and pepper into the Thermomix bowl and mix on Reverse, Speed 4, 5 seconds or until just combined (use the spatula to assist). 
  • Spoon the mixture between the prepared muffin cases. 
  • Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely on a wire rack.

Notes

In order to ensure your muffins aren't 'gluggy', make sure you squeeze out ALL of the liquid from the grated vegetables. 
These muffins do tend to stick to the liners a little, so feel free to use greaseproof muffin liners if you'd prefer they came out easier. 
Once completely cooled, these muffins can be frozen.

Nutrition

Calories: 292kcal | Carbohydrates: 31g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 230mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 3.2mg | Calcium: 174mg | Iron: 0.7mg