Vegetable muffins are perfect for lunchboxes—you won’t even need to pack cutlery. Loaded with veggies, it’ll help meet your children’s nutritional needs. This is a great little recipe that helps you clean out your fridge and pantry with veggies that are past their best.
You can make this versatile recipe with any veggies you like to suit your kids. My girls love the melted cheese and veggies and always come back for more.
Batch baking these savoury vegetable muffins makes life easier in the mornings. Store the muffins in an airtight container in the pantry for 2–3 days or freeze for up to one month.
Makes 6
Ingredients
- 1 egg
- 180 ml (3⁄4 cup) milk
- 1 teaspoon sea salt
- 150 g (1 cup) self-raising flour
- 45 g (1⁄2 cup) cleaned, chopped mushroom
- 80 g (1⁄2 cup) chopped red capsicum
- 30 g (1⁄4 cup) finely chopped spring onion
- 65 g cheddar, cut into 6 cubes
- 3 cherry tomatoes, halved
Method
- You can cook these veggie muffins in an air fryer or the oven. If cooking in the oven, preheat to 180°C fan-forced. Line six holes of a nonstick muffin tray with paper cases.
- Use a protein shaker or handheld blender to mix the egg, milk, salt and self-raising flour until the mixture is a thickshake consistency and all the ingredients are well combined.
- Pour the mixture to a depth of 1 cm into the six paper cases. Distribute the mushroom, capsicum and spring onion evenly among the muffins, top each with a cube of cheese, then pour in the remaining mixture, stopping 1 cm from the top. Place half a cherry tomato on top of each muffin.
- Bake the muffins for 20 minutes in the oven, until golden brown. Insert a skewer into the centre of a muffin to check—if it comes out clean they are good to go. If using an air fryer, cook at 180°C for 15 minutes.
- Let the muffins cool down a little before you attempt to take them out of the tray.
Other recipes you may be interested in:
- Zucchini muffins with streusel topping
- Jamie Oliver’s easiest broccoli quiche
- Vegan sultana and tofutti cheese rolls
Lunchbox Boss by George Georgievski, published by Plum, RRP $26.99, photography by Mark Roper.
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