Vegetable Muffins

These are a great, nut-free snack for school lunchboxes and a good way of including some vegetables in your child’s day if she’s not a fan of eating them whole. I also love them for my own morning tea – served warm with a little butter and a cup of tea on the side … bliss!


335 g (2¼ cups) wholemeal self-raising flour

310 ml (1¼ cups) milk

80 ml (¹⁄₃ cup) olive oil

1 egg, lightly beaten

70 g (½ cup) grated zucchini (courgette)

80 g (½ cup) grated carrot (or use sweet potato)

100 g grated cheddar cheese

½ bunch chives, finely snipped

6 cherry tomatoes, halved

  • Makes 12


Preheat the oven to 190°C (375°F). Line twelve muffin holes with silicone or paper cases.

Place the flour into a large bowl, make a well in the centre, then stir through the remaining ingredients apart from the tomato, until just combined.

Spoon the batter into the muffin cases and top each one with a half tomato, cut side up.

Bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean.

Transfer to a wire rack to cool. Serve warm or at room temperature.