H and I have been doing a stack of baking lately – homemade bread, pizzas, cakes and muffins. I think the winter weather has something to do with it! I’ve experimented a lot with muffin recipes and I have to say, I think I’ve found a winner. These healthy zucchini, corn and tomato muffins are easy to make and are pillowy soft – just how I like them. The trick is to not over mix. When adding the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go.
Muffins are perfect for a light lunch and are great for the kids lunch boxes. The recipe makes a large batch so freeze what you don’t use for another day. I personally love having a few healthy savoury muffins in the freezer ready for a quick snack or to pack for the little guy if we are heading out for the day.
I’ve used zucchini, corn, tomato and cheese but feel free to substitute other vegetables. If you are using particularly dry ingredients and the mixture feels a little dry, just add a splash more milk till you achieve a thick but loose mixture. It shouldn’t be in any way runny – I need to start taking some action shot, what do you think, would that be helpful?
Healthy Zucchini, Corn and Tomato Muffin
- 1 cob of corn (ear of corn)
- 1 tomato
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
- 2 cups self-raising flour
- 1 egg
- 1 cup milk
- 150 grams butter; melted
- salt & pepper (optional)
- Pre-heat oven to 180 degrees C (350 degrees F). Combine the dry ingredient (flour, cheese, zucchini, corn, tomato, salt and pepper) in a bowl and mix a little to combine.
- In a small bowl combine the egg and milk and light whisk with a folk. Add the melted butter. Add the mixture to dry ingredients and stir with a wooden spoon until combined. Don't over mix or you will end up with a tough muffin! If the mixture feel a little dry add a splash more milk.
- Spray the muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with the remaining cheese. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm
Don't be tempted to overfill the muffins - fill only 3/4 of the way up the muffin tin. They will work out a lot better.
Insanely Roy - Piece of Cerebrum
zuchini in muffin..! that sounds so intriguing.
this recipe suits me cause am new to baking. bookmarking.
Thanks very much. Zucchini is great in them but most veggies work well. Let me know how you go? xxx
Insanely Roy - Piece of Cerebrum
Any veggie seriously?
wow! i dont get the species of zucchini that you guys have near me but bottle gourd is commonly used in baking.
thank you :)
Yum I just made these i put corn, 1 carrot and 1.5 cup frozen spinach! They are amazing ! I also just halved the butter and did half butter half coconut oil! Who can resist the taste of butter;) and they are a treat with my kids! That’s if I don’t eat them all first haha! Thankyou for sharing
I’m so happy you liked them Rebecca, they are great to have on hand. I’ll try using half coconut oil myself next time.
I really, really like this recipe. What a wonderful way to eat muffins and get a healthy dose of veggies too!
Thanks so much Bryon. They really are very delicious – you’d never know there are nearly 3 cups of veggies in there!
Rachel @ Simple Seasonal
What tasty looking muffins! I love how you cooked them in different sizes. I just want to have a couple with a bowl of soup!
Thank you Rachel. I love to have a batch of mini ones for the little guy. He seems to like them better than the big ones for some reason! Muffins with a nice big bowl of soup, now that sounds good. xx
Michelle @ Vitamin Sunshine
Love the idea of making a savory muffin– these look delicious, and what a great change up for breakfast! Great flavor combination.
Thanks Michelle, I love love love savoury muffins! Thanks for commenting xxx
Really, really yummy!! Love all those colorful veggies! :) Pinned!
Thank you very much Anna. The more veggie the better I say!!! Thanks for pinning :)
This is a great flavor combination, can’t wait to try out your recipe.
Thank you Jane, I love zucchini and corn but thought I’d throw a tomato in to, and it was lovely. xx