30-Minute Healthy Vegetable Muffins
Soft, cheesy vegetable muffins loaded with zucchini, carrot, spinach, and crumbled feta. Quick to make in one bowl, perfect for snacks, lunchboxes, or meal prep. Freezer-friendly and naturally satisfying with high fiber, protein, and healthy fats.
Equipment
- 1 large mixing bowl
- 1 Whisk or spoon
- 1 measuring cup set
- 1 Measuring Spoons Set
- 1 grater
- Muffin tray (16 cups)
- Cooking spray or oil
- Wire cooling rack
Ingredients
- 300 g self-raising flour approx. 2 cups
- 160 g shredded cheese approx. 2 cups
- 120 g carrot finely grated (1 cup)
- 2 cups spinach roughly chopped
- 85 g zucchini finely grated (½ cup)
- 1½ cups milk
- 2 large eggs
- 175 g bacon finely chopped
- ½ cup crumbled feta cheese
Instructions
- Preheat the Oven and Prepare Muffin Tray: Start by preheating your oven to 180°C (356°F) to ensure it reaches the perfect baking temperature while you prepare the batter. Lightly grease a 16-cup muffin tray using a cooking spray or a small amount of oil to prevent sticking. You can also use muffin liners if you prefer easier cleanup. Proper preparation at this stage guarantees that the muffins will release effortlessly once baked.
- Gather and Measure Ingredients: Before mixing, ensure all your ingredients are measured accurately. Use a kitchen scale or measuring cups for precision: 300 g self-raising flour, 160 g shredded cheese, 120 g finely grated carrot, 2 cups roughly chopped spinach, 85 g grated zucchini, 1½ cups milk, 2 large eggs, 175 g finely chopped bacon, and ½ cup crumbled feta. Having everything ready simplifies the mixing process and prevents mistakes.
- Combine Dry Ingredients: In a large mixing bowl, start by adding the self-raising flour. Sprinkle in the shredded cheese and crumbled feta. Use a spoon or whisk to gently combine the dry ingredients, ensuring the cheese is evenly distributed. This step prevents clumping and ensures every muffin will have a balanced cheesy flavor throughout.
- Prepare the Vegetables: Grate the carrot and zucchini finely, and roughly chop the spinach. Ensure vegetables are evenly sized to distribute moisture and flavor consistently. Add these vegetables to the bowl with the dry ingredients. The zucchini provides natural moisture, while the carrot and spinach add color, texture, and a nutrient boost.
- Mix in Wet Ingredients: In a separate small bowl, lightly beat the eggs, then add them to the flour and vegetable mixture along with the milk. Slowly fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Stir until just combined; avoid overmixing, as this can make the muffins dense. The batter should be slightly thick but pourable, with a uniform distribution of veggies and cheese.
- Incorporate the Bacon: Add the finely chopped bacon to the mixture. Gently fold it in, ensuring it’s evenly spread without over-stirring. The bacon adds savory flavor and a slight crispiness when baked, balancing the softness of the vegetables and cheese.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, evenly divide the batter into the 16 prepared muffin cups. Fill each cup approximately three-quarters full to allow room for the muffins to rise without overflowing. Smooth the tops lightly if needed, and check that each muffin has a mix of vegetables, cheese, and bacon for even flavor in every bite.
- Bake the Muffins: Place the tray in the preheated oven and bake for 15–20 minutes. Keep an eye on the muffins; they should turn golden brown on top and spring back slightly when touched. The aroma of melted cheese and baked vegetables will fill your kitchen, signaling that they are almost ready. Use a toothpick inserted in the center to check doneness—it should come out clean or with only a few crumbs attached.
- Cool on a Wire Rack: Once baked, remove the muffins from the oven carefully. Let them rest in the tray for 5 minutes before transferring them to a wire cooling rack. Cooling allows the muffins to firm up, preventing them from collapsing and ensuring a perfect texture. This step is essential, especially because the melted cheese can make the muffins soft when hot.
- Serve or Store: Serve your vegetable muffins warm or at room temperature. They make a perfect snack, lunchbox filler, or light meal. If not eating immediately, allow the muffins to cool completely before storing them in an airtight container in the fridge for up to 5 days or freezing for up to 3 months.
