Name: Savory Veggie & Cheese Muffins
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp dried oregano; 1/4 tsp black pepper; 1/2 cup shredded mild cheddar cheese; 1/2 cup finely grated zucchini (squeezed dry); 1/3 cup finely grated carrot; 1/4 cup chopped baby spinach; 2 large eggs; 1/2 cup plain Greek yogurt; 1/3 cup milk; 1/4 cup olive oil

Savory Veggie & Cheese Muffins

GardenBasil3467

These Savory Veggie & Cheese Muffins are the perfect quick, nutritious option for families with little ones. Packed with hidden veggies and plenty of cheesy flavor, they're easy for toddlers to self-feed and tasty enough for adults to enjoy as well. The muffins bake up golden, tender, and just hearty enough for a satisfying snack, breakfast, or light meal. They're also highly portable—great for picnics, lunchboxes, or on-the-go bites. The recipe uses basic pantry staples and comes together in under 30 minutes, making it a go-to for busy households.

Ingredients

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, oregano, and black pepper.
Stir in shredded cheddar, zucchini, carrot, and spinach until vegetables are coated with flour mixture.
In a separate bowl, whisk eggs, Greek yogurt, milk, and olive oil until smooth.
Pour wet ingredients into dry and fold until just combined—do not overmix.
Divide batter evenly among muffin cups (about 2/3 full each).
Bake 16-18 minutes, or until tops are golden and a toothpick inserted in center comes out clean.
Cool in pan 5 minutes, then transfer to a rack. Serve warm or at room temperature.