Veggie Muffin ( Recipes )

Dietitian’s Recipe of the week!

Ingredients (serves 12)

  • 2 cups grated or finely diced veggies (carrots, zuchinni, capsicum, spinach and/or corn all work well)
  • 1 small brown onion
  • 1 clove garlic
  • 1 1/2 cups plain all purpose flour
  • 3 tsp baking powder
  • 1/2 cup grated light cheese
  • 2 eggs, lightly beaten
  • 1/4 cup extra virgin olive oil
  • 1/2 cup light milk
  • 1 bunch fresh parsley
Veggie Muffins



  1. Preheat the oven to 180 C. Lightly grease a muffin pan.
  2. Finely dice the onion and garlic. Sautee in a medium pan over low heat until the onion is translucent.
  3. Dice and/ or grate the vegetables.
  4. Add the vegetables (except the parsley) to the pan with the onion and garlic over low heat. You want to gently soften the vegetables and allow the flavours to intensify.
  5. Sift the flour and baking powder into a large mixing bowl.
  6. Add 1/4 cup of the grated cheese to the flour. Mix to combine. Add the vegetables and parsley to the flour. Mix gently to combine
  7. Whisk together eggs, milk and oil. Add to the flour mixture and mix to combine. Do not overmix.
  8. Spoon mixture into muffin tins. Add thin layer of remaining grated cheese to the top of each muffin.
  9. Bake for 20-25 minutes until muffins are set and golden brown. Allow to cool before removing from pan.


Adapted from:


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