Why You’ll Love This Recipe
🥒 Hidden veggies your kids might actually eat!
🧀 Cheesy, savory, and satisfying
💛 Moist texture, never dry or dense
⏱️ 20 minutes prep, then bake
💸 Costs under $6—makes 12 muffins
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 12 standard muffins)
Veggie Base:
- 1 cup (120g) grated zucchini, squeezed dry
- ¾ cup (90g) grated carrot
- ¾ cup (100g) cooked & cooled shredded potato (or raw, peeled russet)
- ½ cup (60g) finely diced onion (optional but recommended)
Batter:
- 1½ cups (190g) all-purpose flour (or GF 1:1 blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 large eggs, room temperature
- ½ cup (120ml) plain yogurt or sour cream
- ¼ cup (60ml) olive oil or melted butter
- 1½ cups (6 oz) sharp cheddar cheese, shredded
Step-by-Step Instructions (Savory, Fluffy, Foolproof)
1. Prep the Veggies
- Place zucchini in a clean towel; squeeze out as much liquid as possible.
- If using raw potato, soak in cold water 5 mins to remove starch; drain and pat dry.
2. Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.
3. Combine Wet & Veggies
- In a large bowl, whisk eggs, yogurt, and oil.
- Stir in zucchini, carrot, potato, onion, and cheese.
4. Fold Together
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
5. Bake to Golden Perfection
- Preheat oven to 375°F (190°C). Line muffin tin with papers or grease well.
- Fill cups ¾ full. Optional: top with extra cheese or sesame seeds.
- Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to wire rack.