Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20–25 minutes

Ingredients

• 6 large eggs
• ½ cup (120 ml) milk
• 1 cup grated zucchini (squeezed dry)
• 1 cup grated carrot
• 1 cup grated cheddar or mozzarella cheese
• 2 tablespoons chopped spring onions or chives
• 1 cup self-rising flour
  • (or 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt)
• 2 tablespoons melted butter or vegetable oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon mixed herbs or Italian seasoning (optional)

Instructions

Step 1: Prepare

• Preheat oven to 180°C (350°F).
• Grease a 12-cup muffin tin or line with paper muffin cases.

Step 2: Prepare Vegetables

• Grate the zucchini and squeeze out as much liquid as possible using a clean towel.
• Grate the carrot.
• Grate the cheese.
• Chop the spring onions.

Step 3: Mix Wet Ingredients

In a large bowl whisk together:

• Eggs
• Milk
• Melted butter/oil

until smooth.

Step 4: Add Vegetables

Stir in:

• Zucchini
• Carrot
• Cheese
• Spring onions

Step 5: Add Dry Ingredients

Mix together:

• Flour
• Baking powder (if using)
• Salt
• Pepper
• Garlic powder
• Herbs

Fold into the egg mixture until just combined. Do not overmix.

Step 6: Fill Muffin Cups

Fill each muffin cup about ¾ full.

Step 7: Bake

Bake for 20–25 minutes, or until:

• Golden brown
• A toothpick comes out clean
• The tops spring back when lightly pressed

Step 8: Cool

Allow to cool for 5 minutes before removing from the pan.

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Nutrition Information (Approximate, per muffin)

Based on 12 muffins.

• Calories: 130–150 kcal
• Protein: 7 g
• Fat: 8 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Sugar: 2 g
• Calcium: 120 mg
• Sodium: 220 mg

Nutritional values will vary depending on the cheese, flour, and milk used.

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Storage

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• Reheat:
  • Microwave: 20–30 seconds
  • Oven: 170°C (340°F) for 8–10 minutes

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Variations

You can add:

• Cooked bacon
• Ham
• Chicken
• Spinach
• Bell peppers
• Corn
• Mushrooms
• Broccoli
• Feta cheese
• Parmesan cheese

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Tips

• Always squeeze excess moisture from zucchini to prevent soggy muffins.
• Don’t overmix the batter or the muffins may become dense.
• Fill muffin cups only ¾ full.
• Let the muffins cool slightly before removing from the pan.

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Frequently Asked Questions (Q&A)

Q: Can I make these without flour?
Yes. Leave out the flour for a lighter, crustless egg muffin. The texture will be softer.

Q: Can I use whole wheat flour?
Yes. Replace all-purpose flour 1:1 with whole wheat flour, though the muffins may be slightly denser.

Q: Can I use frozen vegetables?
Yes. Thaw and drain them well before adding.

Q: What cheese works best?
Cheddar, mozzarella, Gouda, Monterey Jack, or a blend all work well.

Q: Why are my muffins watery?
Usually because the zucchini wasn’t squeezed dry or the vegetables contained excess moisture.

Q: Can I make them ahead?
Yes. They’re ideal for meal prep and reheat well.

Q: Can children eat these?
Yes. They’re a good way to include vegetables in a child-friendly snack or breakfast.

Q: Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend with baking powder if needed.

Q: Can I make mini muffins?
Yes. Bake mini muffins for 12–15 minutes.

Q: Can I add meat?
Yes. Add about 1 cup of cooked, chopped bacon, sausage, ham, or chicken.