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Mini Vegetable and Cheese Savoury Muffins

Mini Vegetable and Cheese Savoury Muffins – Soft and Delicious

Soft, fluffy, cheesy mini savoury muffins packed with colorful vegetables. Perfect for breakfast, lunchboxes, snacks, brunch, and easy meal prep.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 mini-muffins

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 large eggs
  • ¾ cup milk
  • 2 tbsp olive oil
  • 1 cup shredded cheddar cheese
  • ½ cup finely grated carrot
  • ½ cup grated zucchini excess moisture squeezed out
  • ½ cup finely diced red bell pepper
  • ¼ cup finely sliced green onions
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp finely chopped fresh parsley

Instructions
 

  • Prepare the Vegetables: Wash and finely chop the vegetables. Grate the zucchini and carrot, then gently squeeze excess moisture from the zucchini.
  • Prepare the Muffin Pan: Lightly grease a 24-cavity mini muffin pan or use mini muffin liners.
  • Mix the Dry Ingredients: Whisk the flour, baking powder, salt, and black pepper together in a large bowl.
  • Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.
  • Add the Cheese and Vegetables: Add the cheddar cheese, carrot, zucchini, red bell pepper, green onions, and parsley to the dry ingredients.
  • Combine the Batter: Pour the wet mixture into the dry ingredients. Gently fold until just combined. Do not overmix.
  • Fill the Mini Muffin Pan: Divide the batter evenly among the prepared mini muffin cavities.
  • Bake in a preheated 375°F (190°C) oven for 16–18 minutes, or until lightly golden and cooked through.
  • Cool and Serve : Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack.

Notes

 
  • Squeeze excess moisture from the zucchini to prevent soggy muffins.
  • Finely chop the vegetables so they distribute evenly through the batter.
  • Avoid overmixing to keep the muffins soft and fluffy.
  • Cheddar can be replaced with mozzarella or Monterey Jack.
  • Store cooled muffins in an airtight container in the refrigerator for several days.
  • Freeze completely cooled muffins in a freezer-safe bag or container.
  • Reheat refrigerated muffins gently in the microwave or oven.
 

Nutrition Facts

 
  • Calories: 75 kcal
  • Protein: 3 g
  • Carbohydrates: 8 g
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 100 mg