Cheesy Carrot & Courgette Savoury Muffins – perfect breakfast, snack & packed lunch staple. These wholesome veggie muffins are loved by kids & adults alike!
These Cheesy Carrot and Courgette Muffins came about by accident and during the fridge clear out. Trying to come up with a snack food using tired courgette, a chunk of cheddar and a carrot. Soup perhaps? Would kids eat it though? To be fair they probably would but I fancied something more portable we can take with us to the park after school. Savoury muffins were born. 🙂
How do I make self-raising flour to use in Cheesy Carrot & Courgette Savoury Muffins?
The recipe calls for self-raising flour but if you don’t have any there is a quick tip, make your own! All it takes is adding 2 tsp of baking powder to each 150g/1 cup of plain flour (as per Nigella Lawson herself). As this recipe calls for 225g / 1/2lb flour you will need 3 tsp of baking powder.
Knowing this easy hack comes very handy especially is you’d like to use different type of flour than just plain white. I’ve made these with white spelt and white rye flours before with great results. Using half wholemeal and half plain (all-purpose) flour will work well too. Don’t forget to add baking powder whenever not using self-raising varieties!
My grated courgette/zucchini is really wet what can I do?
One thing to mention straight from the start is the water content of the veg you are using. Courgettes especially have very high water content, hence (once grated) the excess liquid they produce should be squeezed out. You can use thin muslin cloth or kitchen towel to squeeze the liquid out or simply pop them onto the sieve over the sink and squeeze as much as you can with your hand. Do the same with grated carrot.
How can I adapt these savoury muffins?
There are so many veggie adaptations you can try with these savoury muffins. You could try the following:
- grated sweet potato in place of carrot
- some chopped red pepper
- fresh baby spinach (washed, dried and chopped)
- some chopped spring onions
- fried and softened onion or leek
- sliced and fried mushrooms
- some smoked paprika
- crumbled feta or goat’s cheese instead of cheddar
When it comes to quantity of veggies you are adding there really isn’t a specific answer. You can add as much or as little as you want. I tend to be quite generous.
How can I make these veggie muffins vegan/dairy-free/gluten-free?
To make these muffins vegan you can replace an egg with 56g (1/4 cup) of mashed avocado or alternatively ground flaxseed (1Tbsp/7g) mixed with 3 Tbsp/45ml water.
Dairy milk can be replaced with oat or almond milk which work really well here.
As for the cheese you could try vegan substitute or add a tablespoon of Marmite to the mix for that cheesy, stinky umami flavour!
For gluten-free version try using your favourite gluten-free flour.
What’s so great about these Cheesy Carrot & Courgette Savoury Muffins & can I freeze them?
What I really love about these muffins is that they are so quick and easy to prepare (no need for food processor here). Just pop your dry ingredients in a bowl, mix, add wet ingredients, mix again and that’s it!
You can store these muffins in an airtight container at room temperature for up to 2 days. I wouldn’t recommend storing them in the fridge as it alters their texture and makes them go stale quicker.
They are freezer friendly so you can always have perfect little snack ready, just take them out of the freezer and defrost in room temperature for couple of hours. When freezing wrap them individually in some aluminium foil and pop in the freezer for up to 4 months. You might want to put them in the labeled freezer bag so that you know what they are. Having these frozen saved my bacon more than once when it comes to having yummy stuff for my son for his packed lunches.
One quite important tip I need to give you here is to try and resist eating these Cheesy Carrot and Courgette Savoury Muffins straight from the oven. When they first come out they will feel firm and springy to the touch, however they will be quite sloppy inside. Let them cool first (I know it’s difficult, trust me). They are best slightly warm but definitely let them rest once out of the oven and you shall be rewarded!
Cheesy Carrot & Courgette Savoury Muffins – Step-By-Step
Cheesy Carrot and Courgette Savoury Muffins
- 225 g self-raising flour see notes
- 125 g mature cheddar or vegan cheese grated
- 175 ml milk (oat or almond milk work really well too)
- 55 ml rapeseed/sunflower/olive oil
- 1 egg lightly beaten see notes for alternatives
- salt pepper
- 1 large courgette grated and liquid squeezed out one I used was approx 340g
- 1 large carrot grated and liquid squeezed out one I used was approx. 150g
- Preheat the oven to 180C/350F/ Gas Mark 4.
- Start with preparing your veggies by washing and grating the courgette (no need to peel) and washing, peeling and grating the carrot. Squeeze the excess liquid as discussed above.
- In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.
- Follow with all your wet ingredients and mix until well combined.
- Season to taste with salt and pepper.
- Divide between 12 muffin cases and bake for approx. 25-30 min. Make sure the top is nicely coloured and springs back when you touch it. Let the muffins cool on the cooling rack.
- Nutritional information is approximate and should be treated as a guideline only.
- If you don't have self-raising flour simply use same amount of plain (all-purpose) flour with 3 tsp of baking powder.
- You can replace an egg with 56g (1/4 cup) of mashed avocado or alternatively ground flaxseed (1Tbsp/7g) mixed with 3 Tbsp/45ml water.
- Store in an airtight container at room temperature for up to 2 days otherwise freeze. I wouldn't recommend storing them in the fridge as it alters their texture and makes them go stale quicker.
Update Notes: This post was originally published on 5 April 2017 and republished in March 2019 with some more useful info, updated Pin, photos, step by step instructions and recipe card.
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