These little buns of hidden veggie goodness have been a life saver on more than one occasion. Savoury muffins came about after my eldest decided to have an aversion to pretty much all food groups except meat and cake. So I threw my hat of ingenuity on, did a little research, tweaked and practiced making these little munchables.

They are perfect for batch baking and freezing. Throw a couple of them in your child’s lunchbox straight out of the freezer and they will be perfectly defrosted by lunch time. They are a great alternative to sandwiches and also help them get in a good number of veggies without realising!

If you bake these let me know how you get on over on my Instagram account, as I love seeing everyone’s baking sessions. We usually make the dairy free muffins so can attest to the fact they work great with vegan alternatives!

Savoury Muffins

These can be adapted to suite whatever you have in your fridge veggie wise, I have just used courgette and carrot, just carrot, thrown in leeks and mushrooms too. Experiment with veggies you wouldn't usually think of using and have fun in the process!

Prep Time 10 minutes
Cook Time 30 minutes
Servings 24 Large Muffins
Author Sophie – wifemotherlife


  • 250 g Self-raising Flour
  • 2 medium Eggs
  • 300 ml Buttermilk If you don't have any buttermilk, grab some milk or dairy free milk, pour it into a jug and add a squeeze of lemon juice. Leave for 5 mins and voila buttermilk!
  • 50 g Cheese, grated Any dairy free alternitive will work too
  • 50 g Ham, shredded This is optional
  • 100 g Courgette, grated
  • 50 g Carrot, grated
  • 1 Tsp Baking Powder
  • 1 Tsp Paprika


  1. Preheat the oven to 180C and grease your muffin pan. You can easily get 24 large muffins or more mini muffins from this batter. You can use cases but I find they aren't necessary.

  2. Combine the eggs, buttermilk, flour, paprika and baking powder together in a bowl.

  3. Add the ham, cheese and veggies into the batter and mix until just combined. It is better to not over work muffin batter too much.

  4. I use a heaped tablespoon per muffin for the large ones and half a that for the mini muffins.

  5. Load the muffin pan into the oven and bake for 30-35 minutes, until golden brown and skewer comes out clean.

  6. Leave to cool and then decant them into a freezer safe container. Freeze for upto a month, however if it's anything like our house, they won't last that long anyway!

You might also enjoy:

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating