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Snack

Savory veggie muffins

Fluffy muffins with carrot, zucchini and cheese. They freeze well and save the week's lunchboxes.

Prep
15 min
Cook
25 min
Total time
40 min
Servings
12
Kid-approved
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Ingredients

9 items

Instructions

5 steps
  1. 1

    Heat the oven to 350 °F and grease 12 muffin cups.

  2. 2

    Whisk the eggs, milk and olive oil.

  3. 3

    Fold in the flour, cheese, grated vegetables and salt.

  4. 4

    Add the baking powder last and stir gently.

  5. 5

    Divide into the cups and bake 25 minutes until golden.

Snack

Notes and substitutions

Squeeze the grated zucchini to remove excess water.

They keep 3 months in the freezer.

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