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Healthy zucchini, corn and tomato muffin

healthy zucchini, corn and tomato muffin

healthy zucchini, corn and tomato muffin

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?  

Enjoy xxx

healthy zucchini, corn and tomato muffin

healthy zucchini, corn and tomato muffin
Print Pin
5 from 1 vote

Healthy Zucchini, Corn and Tomato Muffin

Ingredients

  • 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)

Instructions

  • 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

Notes

Makes 12 large muffins and 12 mini muffins.
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.
Jul 16, 2015Cristie

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Reader Interactions

Comments

  1. Insanely Roy - Piece of Cerebrum

    July 18, 2015 at 1:47 am

    zuchini in muffin..! that sounds so intriguing.
    this recipe suits me cause am new to baking. bookmarking.
    :)

    http://pieceofcerebrum.wordpress.com

    Reply
    • Cristie

      July 18, 2015 at 10:43 am

      Thanks very much. Zucchini is great in them but most veggies work well. Let me know how you go? xxx

      Reply
      • Insanely Roy - Piece of Cerebrum

        July 18, 2015 at 3:56 pm

        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 :)

        Reply
    • Rebecca

      November 29, 2018 at 2:05 pm

      5 stars
      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

      Reply
      • Cristie

        November 29, 2018 at 7:07 pm

        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.

        Reply
  2. Byron Thomas

    July 18, 2015 at 3:56 am

    I really, really like this recipe. What a wonderful way to eat muffins and get a healthy dose of veggies too!

    Reply
    • Cristie

      July 18, 2015 at 10:44 am

      Thanks so much Bryon. They really are very delicious – you’d never know there are nearly 3 cups of veggies in there!

      Reply
  3. Rachel @ Simple Seasonal

    July 18, 2015 at 7:56 am

    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!

    Reply
    • Cristie

      July 18, 2015 at 10:47 am

      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

      Reply
  4. Michelle @ Vitamin Sunshine

    July 18, 2015 at 9:46 am

    Love the idea of making a savory muffin– these look delicious, and what a great change up for breakfast! Great flavor combination.

    Reply
    • Cristie

      July 18, 2015 at 10:50 am

      Thanks Michelle, I love love love savoury muffins! Thanks for commenting xxx

      Reply
  5. anna4t2014

    July 18, 2015 at 10:07 am

    Really, really yummy!! Love all those colorful veggies! :) Pinned!

    Reply
    • Cristie

      July 18, 2015 at 10:52 am

      Thank you very much Anna. The more veggie the better I say!!! Thanks for pinning :)

      Reply
  6. Jane

    July 19, 2015 at 10:21 am

    This is a great flavor combination, can’t wait to try out your recipe.

    Reply
    • Cristie

      July 19, 2015 at 7:33 pm

      Thank you Jane, I love zucchini and corn but thought I’d throw a tomato in to, and it was lovely. xx

      Reply

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G'day, welcome to Little Big H. My hope when starting this blog was to share and encourage parents to be adventurous with their cooking and to help raise adventurous eaters. more…

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