These are ideally made ahead and brought out for breakfast or snacks. It’s packed full of goodness and can be served at room tempeterature or reheated!
Not everyone has time to cook, let alone make something ahead of time. But once you do – your future self will be thanking you when you pull said prepared food items out of the fridge/freezer and just re-heat and serve. Such are these muffins. Here we go.
The recipe is straighforward. You need two bowls – or like what I used 1 bowl and 1 measuring jug. In the bowl – add in the flour, grated carrot and zucchini (it’s fine to just use one type i.e. just carrot or just zucchini), cheese and salt & pepper. In the measuring jug – add in eggs, use a fork and whisk then add in some cooking oil and mix.
Combine both together.
This recipe makes only 7 muffins. So you will need to double it for more. Start with 7 muffins, and see if you like the recipe. In a muffin pan, use some butter and grease 7 muffin holes. There is no need to use any cupcake liners.
Pop them into a pre-heated oven and cook. Let them cool before taking them out of the tin.
You could use many types of different fillings including chopped up ham/pre-cooked bacon/chopped mushrooms/chopped tomatoes/ spinach and the list goes on. These muffins are packed full of goodness from the eggs used in the mixture and the added veggies and make an excellent addition in your kid’s snack or lunch box. Try them!
Here’s another idea, for a quick breakfast or snack if you’ve got any overripe bananas in your kitchen.
For more easy breakfast ideas when you’re in the midst of the morning chaos routine – do check out this article.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Carrot & Zucchini Breakfast Muffins
In a bowl/measuring jug - combine the two
- 2 eggs whisked
- 40 ml cooking oil
In a bowl add the following
- 1/2 grated carrot
- 1/2 grated zucchini
- 30 g grated cheese I use cheddar cheese
- 60 g self raising flour
- Pinch of salt and pepper
- Pre-heat oven at 180C. Grease 7 holes of a muffin tin with butter.
- Add the egg + oil mixture to the bowl with the flour, cheese and veggies. Combine well.
- Add the mix equally into each muffin hole. Bake for 15-18 mins or until light golden brown on top. Allow to cool in muffin pan then remove.
- You can use just one type of veggie i.e. zucchini or carrot or sub with chopped tomatoes/spinach/mushrooms/ham or pre-cooked bacon.
- Once cooled, it keeps well in the fridge for up to 5 days. You can also freeze them and defrost and reheat when necessary.
- Allow muffins to cool before removing from pan. Be sure to grease muffin holes well with butter.
I couldn’t help myself. I had to add golden raisins. No regrets. Thanks.