Kidspot Kitchen

Kidspot Kitchen

Cheesy vegetable muffins recipe

These cheesy vegetable muffins are perfect to place into lunch boxes, take on picnics and to serve up as an after school snack.

Serving Size:




  • 3 cups raw chopped vegetables (corn, red capsicum, grated zucchini)
  • 1- 1 1/2 cups (150g-225g) self-raising flour
  • 1 cup (250ml) milk
  • 1 cup (80g) grated tasty cheese
  • 1 tsp wholegrain mustard


Preheat oven to 180°C (160°C fan-forced). Line a 12 cup muffin tin with liners and set aside.

In a bowl place raw vegetables, 1 cup of flour, milk, cheese and mustard. Stir to combine. Add extra flour if needed. Season well with salt and pepper.

Place mixture into muffin liners and bake for 15-20 minutes.


  • We used corn kernels, red capsicum and grated zucchini but you can use vegetables of your choice like finely chopped cauliflower, grated carrot and grated pumpkin.
  • You may need to vary the amount of flour and milk in this recipe. It depends on the amount of moisture in the vegetables you choose.
  • This recipe was created by Lisa Bright for Kidspot Australia's Cook, Share and Win! competition.

Find more muffin recipes: