Vegetable Muffins

    1 hour

    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.

    40 people made this

    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 in English (33)


    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


    Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for a muffin and requires a lot of ingredients. Maybe this unfortunately makes people pass it by. But here is a perfect example of how the effort you put into something is SO worth the results! As the first reviewer I felt a responsibility to strictly stick to the recipe and other than using full fat sour cream and skipping the optional Parmesan topping, I did. As these were baking (mine only took 30 minutes) the aroma was so good it truly was making my mouth water - and I'm not being dramatic to stress a point! Healthy, flavorful ingredients and flecked with lovely colors, but the true test would be the taste test. You have outdone yourself! They are perfect! Moist, great texture, beautiful, and such a unique flavor! You have this recipe down pat, and I would strongly encourage others not only to try these, but to make them exactly as the recipe directs - that means no shortcuts, no changes, no substitutions or deletions. I can't imagine how this recipe could be improved upon the perfection it already is. Thank you for sharing your recipe!  -  01 Sep 2009  (Review from Allrecipes US | Canada)


    This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are well worth it. I made 1/2 a batch and now wished I made the whole thing. Mine came out perfectly beautiful after 32 minutes. I'll definitely make these again and might try making them in stages. I think I'd prep the zucchini mixture a day ahead, cover and refrigerate it. And the dry ingredients could easily be combined a day ahead. This is a wonderful recipe, so do give it a try. Just plan ahead!  -  10 Jul 2010  (Review from Allrecipes US | Canada)