Veggie Packed Savory Cheese Muffins (Kid Friendly, Baby Friendly) (Edit recipe)

These delicious and fluffy cheese muffins are packed with veggies, and the ingredients can be adjusted to whatever vegetable you have on hand! Perfect for breakfast, snacks, and even school lunches, and they are so easy to make.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	15 g
Carbohydrates:	36 g
Protein:	11 g
Cholesterol:	34 g
Sodium:	457 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by What Great Grandma Ate

Serves: 12

Ingredients

1 cup Broccoli, finely chopped (or grated zucchini with moisture gently squeezed out
1 cup Carrots, grated (or chopped red belle pepper)
0.5 cup Frozen Corn, or frozen peas
1.5 cup Sharp Cheddar Cheese, shredded
0.333 cup Milk, of your choice
0.333 cup Plain Greek Yogurt
0.25 cup Extra Virgin Olive Oil
2 whole Eggs
2 tsp Italian Seasoning
0.75 tsp Sea Salt, you can omit for babies under 1
2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or any gluten free flour with xanthan gum or regular all-purpose flour
2 tsp Baking Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees, and grease or line a 12-cup muffin tin with muffin liners.
In a large mixing bowl, combine all the vegetables, cheese, milk, yogurt, olive oil, eggs, Italian seasoning, and sea salt. Stir to combine.
In a separate bowl, whisk together flour and baking powder. Add to to the wet mixture.
Stir until just combined. Don't overmix.
Divide the batter evenly into the prepared muffin tin.
Bake for 20-25 minutes until the toothpick inserted in the center comes out clean.
Cool for 5 minutes then transfer to a cooling rack. Enjoy warm or at room temperature.

Notes

To store, place in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. To reheat, microwave for 30 seconds or you can place in the air fryer for 5 minutes at 350 degrees. Feel free to experiment with whatever veggies you have on hand!