Savory Veggie muffins

In order to send more food with R to daycare for lunch and a good way to use up more veggies I attempted to make some savory vegetable muffins. I found this recipe from Healthy Little Foodies, and used it as a guide, but after tasting them, I would make several changes.

The recipe didn't call for any salt, I would either add more cheese or salt or both. I think these would be greatly enhanced if there were some herbs added, as well. Maybe an addition of rosemary, thyme, or savory would make these taste much better too. I think these would also be enhanced by using white whole wheat flour too instead of (red) whole wheat flour.

I will definitely try making these again, but for the meantime, they are in the freezer and taken out for daycare lunch every morning. Good thing he can't complaint about having the same thing every day yet!


As made -

Ingredients

• 1 medium (250g) Zucchini, grated
• 1 medium (120g) Carrot, grated
• 1/4 cup (30g) Frozen Peas
• 1/4 cup (30g) Frozen Corn
• 1 cup (125g) Cheddar Cheese, grated
• 1/2 cup Milk
• 1/4 cup Plain Greek Yoghurt
• 1/4 cup Olive Oil
• 2 Eggs
• 2 cups (250g) Plain Wholewheat Flour
• 3 tsp Baking Powder

Instructions

1. Preheat oven to  350F
2. Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables.  (see image above) Squeeze all the juice out. 
3. Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.
4. Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. 
5. Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections.  Bake for 20-25 mins.