Vegetable Muffins

    Vegetable Muffins


    35 people made this

    About this recipe: These vegetable muffins are packed with veggies; grated courgette, onion, garlic, roasted red pepper and sun-dried tomatoes. You can top with grated Parmesan cheese, if you like. Delicious for breakfast, for picnics or in a packed lunch.

    Makes: 16 muffins

    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 2 cloves garlic, minced
    • 20g sun-dried tomatoes, chopped
    • 185g grated courgette, squeezed dry
    • 60g roasted red pepper, chopped
    • 225g plain flour
    • 1/4 cup corn meal
    • 60g wholemeal flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly cracked black pepper
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 110g butter, softened
    • 2 tablespoons caster sugar
    • 2 eggs
    • 120g light soured cream
    • 120ml milk
    • 3/4 teaspoon hot pepper sauce
    • 1 tablespoon olive oil
    • 30g grated Parmesan cheese

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Grease a 16 hole muffin tray or line with paper cases.
    2. Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir the onion and garlic in the hot oil to soften, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the courgette and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
    3. Stir the flour, corn meal, wholemeal flour, baking powder, bicarbonate of soda, salt, pepper, basil and oregano together in a bowl.
    4. In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the soured cream, milk, hot pepper sauce and 1 tablespoon of olive oil.
    5. Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the vegetable mixture. Spoon the batter into the muffin tin, filling 3/4's full. Sprinkle each muffin with about 1 teaspoon of grated Parmesan cheese, if you like.
    6. Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

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    Reviews (1)


    In my opinion, as a girl with a sweet tooth, I thought these were delicious! However, the other members of my family thought that they could have done without the caster sugar because it doesn't really go with the savoury vibe these muffins seem to be going for, but otherwise they were great! - 03 Feb 2013

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