Veggie Muffins – Fraiche Dwelling

Everyone knows how onerous it’s to get your children to eat their veggies (okay, and a few adults, let’s be actual)!  These veggie muffins are a tasty option to sneak them in and could be frozen for a simple fast addition to lunches.

These muffins are tremendous moist and flavourful because of the cheese and contact of thyme.  You don’t have to squeeze out any moisture from the zucchini, we grated it and used it as-is.

Do-it-yourself Muffins

Muffins are a giant factor in my home. And soup.  Really, these muffins would style superb with a giant bowl of soup for an ideal rustic dinner or lunch!  Attempt whipping up this Potato Broccoli Soup, my Roasted Pink Pepper Tomato Soup and even my Hearty Lentil Soup.  I really like recipes that deplete small bits of leftover issues, particularly veggies, and these are all winners in that division!

Another favorite muffin recipes to attempt:

Bounce to Recipe

veggie muffin cut open on small plate

Veggies in Baking

I really like including finely grated veggies into baking! It provides additional vitamin and moisture. When you’re in search of a candy model of a muffin that also piles on the veggies, attempt my Apple Zucchini Bread (baked in muffin tins, simply observe these directions), my Pumpkin Muffins or my Beet Carrot Apple Cake baked in muffin tins (my fav).

veggie muffins with a cup of frozen corn

Veggie Muffins

Veggie Muffins

Veggie Muffins

These Veggie Muffins are a tasty option to sneak in additional greens. They’re easy, scrumptious and freeze very well! Add some diced jalapeños for an added kick!


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 cup grated cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 teaspoon dried thyme
  • 1 cup unsweetened almond milk or 2% milk
  • 2 eggs, properly overwhelmed
  • ½ cup additional virgin olive oil
  • 1 ½ cups grated zucchini pores and skin left on
  • ½ cup frozen corn unthawed
  • ½ cup finely diced yellow orange or purple pepper
  • ¼ cup sliced inexperienced onions inexperienced and white elements


  1. Preheat the oven to 400F and line a big 12-cup muffin tin with paper liners.

  2. In a big bowl sift the flour, sugar, baking powder, baking soda, salt and garlic powder collectively. Stir within the cheddar and parmesan cheese and dried thyme and put aside.

  3. In a medium bowl whisk collectively the milk, eggs and olive oil. Stir within the grated zucchini, corn, peppers and inexperienced onions till mixed.

  4. Add the moist substances to the dry substances and fold along with a rubber spatula till integrated.

  5. Divide the batter among the many muffin tins and bake till the tops are golden brown and a toothpick inserted into the centre comes out clear, 25-35 minutes (the bake time will rely on the dimensions of your muffin tins). Retailer cooled muffins in a resealable container within the fridge for as much as 5 days or in a freezer for as much as 3 months.

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