Pick Me Up Veggie Muffins

by | Aug 31, 2011 | 38 comments

Pick Me Up Veggie Muffins
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.
Veggie Muffins
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.
Veggie Muffins

 

 

PICK ME UP VEGGIE MUFFINS

Print Recipe Rate / Comment
Cuisine // Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10

Ingredients

  • 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

Instructions

  • 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.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Find More Recipes By CategoryBaking Breakfast Cafe Style Muffin Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

38 Comments
  1. Sanjeeta kk

    Awwee..would be a great accompaniment with my evening tea! making them today..cute and yum looking muffins, Sneh.

    Reply
    • Sneh

      Thanks Sanjeeta! Hope they turned out well!

      Reply
  2. Snehal

    Lovely recipe. I have a muffin pan stowed away that could use some love. I’ve been promising myself to bake something healthy in it. This looks just perfect.

    Reply
    • Sneh

      Thanks Snehal! Bring out the muffin pan!!

      Reply
  3. Tanvi@SinfullySpicy

    Very crisp pictures!! Love these healthy muffins – great use of veggies . Wish I cud pick up one from the screen 🙂

    Reply
    • Sneh

      lol, thanks Tanvi!

      Reply
    • Sneh

      Aww thanks Lorraine. I really appreciate your kind words!

      Reply
  4. yasmeen (wandering spice)

    Yum, yum. I adore savory muffins and was planning to take some into work. Found my recipe 🙂

    Reply
  5. Anita Menon

    Stunning photography Sneh. Each one just better than the other. The muffins look really tempting.

    Reply
  6. Anine Fismer

    Definitely baking these tonight – they look delicious! Thanks for the recipe!

    Reply
  7. Amanda @ Traditional Foods

    I’m coming back for the photos, of course, but I’m going to give this recipe a try. I may add some whole grain and use a sourdough method, but we’ve got a lot of garden produce now and a child who doesn’t eat “green.”

    Reply
    • Sneh

      Aww Amanda. You are sweet. I would love to know how your sourdough method works out. Children who don’t eat green are the cutest! I’ve got two of that kind 🙂

      Reply
  8. kankana

    I am not much of a breakfast person and every weekday morning it’s mostly cereal that we eat. I think this would be a great twist .. am gonna try this one 🙂

    Reply
  9. Kulsum at JourneyKitchen

    Absolutely love this Sneh. The pictures are great and I have been looking for a good veggie muffin for a while. This looks like it!

    Reply
  10. pavithra

    Wow gorgeous…lovely shots 🙂

    Reply
  11. Nadia

    The muffins sound so good and those photos… wow!
    I wonder if I can replace the self rising flour for whole wheat with some baking soda?

    Reply
    • Sneh

      Thanks Nadia! Great minds think alike. I made a second batch of these over the weekend with whole wheat flour (experimenting to make it a tad healthier). I used 1 and 2/3 cups whole wheat flour and 1/3 cup plain flour. I added 2 heaped teaspoons baking powder and used buttermilk instead of milk. The muffins were a tad dense but very scrumptious .. loved the tang imparted by buttermilk.

      Reply
  12. bhavani

    These muffins look great! I haven’t made savoury muffins in a long time – will have to keep this recipe on hand. Thanks!

    Reply
  13. Lau@corridorkitchen

    Loving the presentation, Sneh! That’s a fancy board you’ve got there…

    Reply
  14. Farwin

    These looks great and the pics too…will try it out with wholewheat flour..looking for something different and healthy to spice up my boring cereal mornings…

    Reply
  15. Shara

    I think I should make these in the morning, I don’t think me or the kids ate any vegetables today! Thanks for the recipe.

    Reply
  16. alpana

    I really wanna grab one from the screen…….wish I could.
    Thanks for sharing.

    Visit me at smart-snacks.blogspot.com

    Reply
  17. Jennifer (Delicieux)

    These look fantastic Sneh!!! They would be perfect for a weekend picnic. Yum!

    Reply
  18. Ellie | Gourmand Recipes

    Beautiful clicks, perfect pick me up muffins. Love the recipe.

    Reply
  19. Soma

    cute cute cute! i think i will try this with whole wheat.

    I adore that cup with ketchup!

    Reply
  20. Rosa

    Very soul-uplifting looking indeed! Those savory muffins must taste really good.

    Cheers,

    Rosa

    Reply
  21. Xiaolu

    What a great idea! I have little time to prepare breakfast now that I have really early classes and have been stumped to find a good filling breakfast that’s ready to go. Savory, healthy muffins sound like just the thing!

    Reply
  22. alpana

    Wow what a treat…….perfectly named.

    Reply
  23. marguerite

    Ohhh… perfect for a staff meeting!! I’ll be making these soon!!

    Reply
  24. marla

    These muffins look amazing! Love all the veggies tucked inside.
    Please join our link up for *Project LunchBox* You have awesome recipes that can inspire others to make healthy meals at home http://su.pr/221xT1

    Reply
  25. Denise @ TLT - The Little Things

    They look wonderful, I often make something similar with the ingredients I happen to have in the fridge. I love them with a nice salad or soup, hot or cold…they’re always good:)

    Reply
  26. Links Mommy

    I made these muffins tonight and they’re REALLY good. My kids were begging me for a taste but their teeth were brushed and it was bedtime. They’ll enjoy them in the morning. OK, I used the cheddar cheese instead of the mozarella and I used buttermilk as Sneh mentioned to Nadia in the comment section. Definitely a keeper!

    Reply
  27. Maggie Plumb

    Making these babies tomow for morning tea guests in Australia. Your 2011 post lives on.

    Reply
  28. Teresa

    I have been searching for the best savoury muffin for a loooong time and found these in your book and made these babies today.. That’s it, my search is over! This are super delicious! Looking forward to making them again and changing them up with some bacon or roast pumpkin maybe. Yum!

    Reply
  29. Laura

    Hello Sneh!

    What seasonal vegetable do you think I could replace the zucchini with ? 🙂

    Thanks a lot!

    Reply
  30. Nicole Sense

    Made this kids and i love it. Just wondering how many calories is this per muffin please.

    Reply

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  1. Good Breakfast Veggie Muffins - Cook Republic - […] a decade ago, I put up a recipe of simple veggie muffins that I used to bake often for…

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