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Healthier Savoury Muffins

Servings 12
Cook Time 25 mins


  • ½ cup frozen corn
  • 1 courgette, grated
  • 1 carrot, grated
  • 1 cup edam cheese, grated
  • ½ cup milk
  • ¼ cup natural, unsweetened yoghurt
  • ¼ cup olive oil
  • 2 eggs
  • 2 cups wholemeal flour
  • 3 tsp baking powder
  • ½ tsp salt


  • Before you start, preheat oven to 180°C. Bring a small pot of salted water to the boil. Line or lightly grease a 12 hole muffin tin.
  • Add corn to pot of boiling water and cook for 1 minute. Drain, rinse under cold water then drain again very well. Grate courgette and carrot then use clean hands to squeeze out as much liquid as possible. Add all to a large bowl.
  • Prep cheese and add to bowl, along with milk, yoghurt, olive oil and eggs. Mix, until combined. Combine wholemeal flour, baking powder and salt in a bowl, before gently folding through wet mixture, until just combined (see tip).
  • Spoon mixture evenly into muffin tin, then bake for 20-25 minutes, until an inserted skewer comes out clean. Allow to cool in tin for 5 minutes, before turning out and cooling entirely.


Be careful not to over-mix your mixture or the muffins may become tough.
Energy 697 kJ | 167 kCal | Carbohydrates 15.4 g | Protein 6.7 g | Fat 8 g
Calories: 167kcal