Find your recipes and restaurants here

The veggie muffin

Recipe from: 17 December 2013
recipes vegetarian baking holiday muffins

Ingredients 12
Servings 18
Time 00:15


  • 2
    self-raising flour
  • 2
    Ina Paarman’s seasoned salt
  • Freshly ground black pepper and a pinch of cayenne pepper (optional)
  • 1
    small onion, finely chopped and sautéed in a little oil until soft
  • 2
    large carrots - peeled and coarsely grated
  • 250
    grated butternut
  • 6
    baby marrows - washed and grated
  • 1
    small red pepper - finely chopped
  • 1
    grated mature cheddar
  • 60
    vegetable oil
  • 125
  • 3
    large eggs


Preheat the oven to 200°C.

Sift flour, salt and pepper into a LARGE mixing bowl.

Add the grated cheese and mix until coated in the flour.

Beat the oil, milk and eggs together.

Make a well in the centre of the flour mixture and add the liquid together with the prepared vegetables. Mix until just combined – do not over mix.

Spoon into a greased muffin tray/s and bake for +- 30 minutes or until a skewer comes out clean.

NOTE: These muffins do not rise a lot because of the high veggie content.

Remove from muffins tray/s and cool on a wire rack.

TIP: This mixture can be baked in a large loaf tin or a 20 cm spring form tin for +- 45 – 50 minutes.

Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.


Read more on: muffins  |  holiday  |  recipes  |  baking


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.