Homemade Hidden Veggie Muffins
with Fruit & Veggies Sticks | Serves 8+
- Gluten
- Wheat
- Eggs
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
Get the kids ready to embark on a tasty adventure with our savoury muffins, where veggies play peek-a-boo with every scrumptious bite!
Ingredients
1
zucchini
1
carrot
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 sachet
garlic & herb seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Cheddar Cheese
(Contains: Milk;)
2
apple
1
Pear
1 packet
Celery
1
Cucumber
1 packet
Snacking Tomatoes
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
½ cup
milk
(Contains: Milk;)
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Grease and line an 8-12 hole muffin tray with baking paper. • Grate zucchini and carrot.
• In a large bowl, add measured basic sponge mix, garlic & herb seasoning, the egg, milk, Greek-style yoghurt and 2 tbs of olive oil. Mix until just combined. • Stir in grated zucchini, carrot and Cheddar cheese until just combined.
TIP: Be careful not to overmix the batter!
• Divide batter evenly between muffin tray holes, filling each to the top (you should get 8-12 muffins). • Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in tin.
• Meanwhile, slice celery and cucumber into sticks. Slice cherry tomatoes in half. Cut apple and pear into wedges. • Divide hidden veggie savoury muffins and snacks between lunch boxes. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, though some found the garlic seasoning overpowering. Consider reducing the amount for a milder flavour.
- Ease of prep: Quick and simple to make, with kids enjoying helping grate vegetables. Great for meal prep and lunchboxes.
- Suggestions: Try adding bacon, corn, or Parmesan and pine nuts on top for extra flavour. Some recommend using two eggs instead of one.
- Leftovers: Muffins kept well for several days when wrapped in a cotton tea towel and stored in an airtight container.
- Texture: Light and spongy, though a few found them stodgy. Be careful not to overmix the batter for best results.
