A veggie-packed, easy muffin recipe with the most delicious crumb – these Pick Me Up Veggie Muffins honour their name. They provide the perfect pick-me-up at breakfast or supper and are a hit in lunchboxes.
These veggie muffins are a simpler version of the flavour-packed Good Breakfast Veggie Muffins I make quite often. These ones are definitely little-kid-friendly. With only carrot, zucchini and spring onion as the star veggies and cheese to add an extra layer, my boys love these muffins. And their friends do too! We have ours with a spicy tomato relish or hot sauce and the boys love dotting theirs with barbecue sauce.
I originally found this recipe online and tweaked it a lot to make it more fussy-kid and hungry-adult friendly. I also wanted it to look great. That is part of my sneak-in-veggies strategy nowadays. Make it look so delectable, you won’t worry about whether it has vegetables or not (and it does, boy it does!).
There is an abundance of carrot, zucchini and shallots in this recipe and it is very light and fresh tasting. I baked 10 large muffins with this recipe and froze 4 after slicing, buttering and putting them back together. A quick zap in the microwave and you can have a fresh breakfast any day of the week. Perfect for a spring picnic too and just the right thing to take to park playdates.
- olive oil for greasing
- 2 cups self raising flour
- 3/4 teaspoon salt
- 1 large carrot, grated
- 1 large zucchini, grated
- 1/2 cup spring onions/shallots, finely sliced
- 3/4 cup coarsely grated mozzarella, for a lighter taste or cheddar (for a stronger taste)
- 1/2 cup milk
- 3 eggs, lightly whisked
- 60 g butter, melted
- dash of paprika, optional
Preheat oven to 210C. Grease 10 holes of a 1/2 cup capacity muffin tin with olive oil.
Sift the flour and salt together in a large bowl. Add carrot, zucchini, shallots and cheese. Toss to combine until the flour coats the veggies. Make a well in the centre of the mixture. Whisk milk, eggs and melted butter in a jug and pour in the well. Using a light hand, gently fold the muffin mix with a metal spoon until just combined.
Spoon the mixture into prepared tins and bake in the pre-heated oven for 20 minutes until golden and cooked through. Transfer to a wire rack to cool.
To freeze, cool completely, slice in half, butter it, put halves back together and freeze in a ziplock bag.