Vegetable Savoury Muffins
Healthy vegetable savoury muffins make a deliciously healthy snack for kids and toddlers. With a moist quiche-like texture, these muffins are great for lunchboxes or served with soup.
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Servings: 12 muffins
Calories: 222kcal
Cost: $8
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 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
Instructions
Conventional Method
- 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.
Thermomix Method
- 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.
Video
Notes
RECIPE NOTES & TIPS
Removing the liquid from the zucchini - 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.
Texture of the muffins - These muffins are perfect mix between a muffin and a quiche thanks to the moisture of the grated vegetables! If you're after a light and fluffy savoury muffin, try my try my bacon and cheese muffins, ham, corn and cheese muffins or my zucchini, ham and cheese muffins.
Using muffin liners - As the mixture is very moist (even when baked) it will stick to the muffin tins if you don't use paper cases or muffin liners. If you want to prevent your muffin cases from being oily, place a small layer of uncooked rice in the base of each muffin hole. Place the muffin liners on top and fill with the muffin mixture. The rice will absorb the oiliness of the mixture. Remove the muffins from the tin once baked and then discard the rice.
Cooking the muffins - 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.
Storing - Store in an airtight container at room temperature for up to 3 days.
Freezing - Freeze in a sealable plastic bag or an airtight container for up to 3 months.
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