Zucchini, Potato, Carrot & Cheese Muffins – Savory, Cheesy & Veggie-Packed! 🧀🥕🥔
Description
These savory muffins are a wholesome way to sneak in extra veggies while enjoying a cheesy, fluffy bite. Perfect for breakfast, lunchboxes, or as a hearty snack, these muffins combine the moisture of zucchini, the earthiness of potato, the sweetness of carrot, and the rich creaminess of cheese. Easy to make and freezer-friendly, they’re a great grab-and-go option for busy days!
Ingredients
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- 1 medium carrot, peeled and grated
- 2 large eggs
- 1 cup (120g) grated cheddar cheese (or your favorite melting cheese)
- 1 cup (125g) all-purpose flour (or whole wheat for a healthier version)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tbsp olive oil (or melted butter)
- 2 tbsp milk
Instructions
- Prep the Veggies: Grate zucchini, potato, and carrot. Place them in a clean kitchen towel and squeeze out excess moisture.
- Mix Wet Ingredients: In a large bowl, whisk eggs, olive oil, and milk until combined.
- Add Veggies & Cheese: Stir in the grated vegetables and cheese.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and pepper.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
- Fill Muffin Tins: Preheat oven to 180°C (350°F). Grease or line a 12-hole muffin tin and spoon batter evenly into each cup.
- Bake: Bake for 20–25 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool & Serve: Let muffins cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Squeezing moisture from zucchini & potato is essential to avoid soggy muffins.
- These muffins freeze well—wrap individually and store for up to 2 months.
- You can replace cheddar with mozzarella, feta, or a mix for different flavors.
Tips
- Extra Flavor: Add chopped chives, parsley, or a pinch of paprika.
- Mini Muffins: Bake in a mini muffin tin for 12–15 minutes for bite-sized snacks.
- Protein Boost: Add diced cooked chicken, turkey, or ham to the mix.
Servings
- Makes 12 standard muffins
Nutritional Info (per muffin) (approximate)
- Calories: ~120 kcal
- Protein: 5g
- Carbohydrates: 10g
- Fat: 7g
- Fiber: 1.5g
- Sodium: 220mg
Benefits
- Veggie-Packed: A delicious way to increase daily vegetable intake.
- Kid-Friendly: Mild flavor and cheesy goodness make them appealing for children.
- Meal Prep Friendly: Great for freezing and reheating.
Q/A
Q: Can I make them gluten-free?
A: Yes, just swap all-purpose flour for a gluten-free flour blend.
Q: How do I reheat frozen muffins?
A: Microwave for 30–40 seconds or bake at 160°C (320°F) for 8–10 minutes.
Q: Can I make them dairy-free?
A: Replace cheese with dairy-free cheese and use plant-based milk.
Q: Can I use sweet potato instead of regular potato?
A: Absolutely! It will add a hint of sweetness and extra nutrients.