Dr Rebecca’s cheese & veggie muffin recipe

This is my version of Julie Goodwin’s savoury muffins. I just found the original recipe too light on the cheese (can there ever be enough?) and a bit cakey rather than full of veggies. There are lots of savoury muffin recipes out there, but since I feel like I’ve made these about a thousand times, I thought I’d share it.

My 3 year old loves them and they are a great portable snack option

Savoury cheese & veggie muffins

Ingredients:

4 cups grated vegetables and herbs.

Any vegetables in any proportions are fine. I use a mix of grated carrot, zucchini, broccoli heads (I find the stems are bit tough for this recipe), chopped spring onion, plus finely shredded baby spinach and a small amount of chopped dill or any other herbs on hand. Leave out the herbs if your kids don’t like them. I like to add them so the muffins are tasty for me when I’m eating the half that would otherwise be discarded on the ground for the birds.

2 cups self-raising flour

1 cup crumbled feta cheese

1 (loosely packed) cup grated tasty cheese

60g melted butter

1/2 cup milk

3 eggs

Method:

Sift the flour (or not, I’ve found it makes no difference). Mix everything in a bowl.

Scoop a tablespoon of the mix into greased muffin tins (I fill mine about halfway) and bake at 180 degrees for about 20mins or when they cease to look raw in the middle.

Eat fresh or they also freeze and defrost really well.