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Cheesy Vegetable Muffins

Batch of muffins


2 cups self-raising flour

11/2 cups lightly packed grated zucchini

11/2 cups lightly packed grated carrot

1/2 cup grated reduced fat tasty cheese

1/4 cup olive oil

125g can creamed corn

3/4 cup reduced fat milk

1 large egg

Canola oil spray


  1. Preheat oven to 190°C (170°C fan-forced). Sift flour into a large bowl, stir in zucchini, carrot and cheese.
  2. Whisk together oil, creamed corn, milk and egg. Add to flour mixture and stir until ingredients are just combined.
  3. Lightly grease a 12 x 1/3 cup capacity non-stick muffin pan with cooking spray. Bake in oven for 25-30 minutes or until muffins are light golden and just firm to touch.


These muffins will keep for up to 2 days in an airtight container in the regrigerator or can be frozen for up to 1 month.

Nutrients Per Serve

Energy 716kJ
Total Fat 7.2g
Saturated Fat 1.8g
Monounsaturated Fat 4.2g
Polyunsaturated Fat 0.7g
Protein 5.5g
Carbohydrate 20.1g
Fibre 1.9g
Sodium 251mg
Serves 12
Preparation Time
Cooking Time 25-30 minutes

Recipe and image reproduced with permission. © 2013 National Heart Foundation of Australia. For other healthier recipe ideas, visit or phone 1300 36 27 87.