Savoury muffins are an easy, healthy and nutritious snack that can be made in very little time. They are great for both adults and kids and are a great way to get some extra veggies into your day.
These particular muffins have a very high veggie to dough ratio, meaning that they don’t rise up to be a big fluffy muffin as there are so many veggies, so don’t be disappointed when they don’t rise really well. Really, they are a mix between a quiche and a muffin, but they are tasty!
The kids love these and they are great for them for lunch, dinner or as a snack and you can know that they are getting extra veggies in – great for a fussy child. They freeze really well, so you can make a batch, pop one to two in a lunchbox and it will be defrosted nicely for morning tea or lunch. I have used some wholemeal flour as well as white flour to add a bit of extra fibre and the ham, cheese, milk and eggs ensure that there is a good amount of protein as well.
They will keep well in the fridge for 3-4 days and will freeze well for weeks.
- 1 tbs olive oil
- 200g pumpkin, peeled and cut into 1cm cubes
- 1 red onion, finely diced
- 1 medium zucchini, peeled and grated
- 1 cob of corn, kernels removed
- 1 small red capsicum, diced
- 75g baby spinach, finely chopped
- 100g ham finely chopped
- 100g tasty cheese, grated
- 4 eggs, lightly beaten
- 1/2 cup wholemeal SR flour
- 1/2 cup white SR flour
- 1 tsp baking powder
- 2/3 cup milk
- Preheat the oven to 180°C and prepare muffin tins for 18 muffins.
- Heat a medium frypan over medium heat and add the olive oil. Add the diced pumpkin and cook, stirring occasionally until pumpkin is tender, ~5-10 minutes. Remove from heat and sed aside.
- Place diced onion, grated zucchini, capsicum, cheese, ham and corn into a large mixing bowl. Add the pumpkin and stir to combine.
- Add the eggs, flour and milk to the vegetables and mix well to combine.
- Place mixture into prepared muffin tins, filling most of the way to the top.
- Cook for ~25 minutes or until the muffins spring back when touched.
- Allow to cool slightly in the tin then remove from the tins and allow to cool on a wire rack.
- Serve hot or cold as a snack or as a meal with a side salad.