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+ servings

Cheesy Vegetable Muffins

My toddler demolishes these muffins and my wife adores them too. JOB DONE!
Course Lunch, Snacks
Cuisine Worldwide
Keyword Vegetable Muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24 muffins
Calories 620kcal
Author AnotherFoodBlogger


  • 2 eggs
  • 1/2 cup milk
  • 3/4 cup grated broccoli approx 4 large florets
  • 3/4 cup grated cauliflower approx 4 large florets
  • 3 tbsp self raising flour
  • 50 g blue cheese *see tip*
  • 1/2 garlic clove crushed
  • 1 tbsp olive oil


  • Using the largest side of the box grater, grate the cauliflower & broccoli into a large mixing bowl.
  • Add the remaining ingredients and stir well to combine. The mixture will seem a little thick but this is normal.
  • Grease the mini muffin tray with the olive oil. Using a piece of kitchen towel to rub in each muffin hole.
  • Spoon the mixture into the muffin tray.
  • Bake for 14-16 minutes @ 180c.
  • Enjoy!



Essential Tools 

  • measuring spoon/cups
  • box grater
  • large mixing bowl
  • mini muffin pan
  • wooden spoon


  • feel free to switch out the blue cheese for regular grated cheese, my daughter & I just happened to really like blue cheese
  • this recipe can be adapted to most other vegetables, HOWEVER some vegetables contain a higher water content so you may have to adapt the flour ratio a little. For example, I did corn & zucchini ones where I squeezed the liquid from the grated zucchini and added 2 extra tablespoons of flour
  • if you don't have self raising flour you can use plain flour with a little baking powder (substitute 1 tsp flour for 1 tsp baking powder). Personally I find self raising flour yields better results


Calories: 620kcal | Carbohydrates: 31g | Protein: 31g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 377mg | Sodium: 920mg | Potassium: 850mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1480IU | Vitamin C: 97mg | Calcium: 500mg | Iron: 2.5mg