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Veggie Muffins

These savory veggie muffins are a Carter favorite, especially if served with ketchup. They're packed with veggies and flavor. You can substitute any vegetables in and out of this recipe.

Prep Time: 15 Minutes | Cook Time: 25 Minutes


  • 1 medium zucchini, grated

  • 1 medium carrot, grated

  • ¼ cup peas

  • ¼ cup corn

  • 1 cup cheddar cheese, grated

  • ½ cup milk

  • ¼ cup plain Greek yogurt

  • ¼ cup olive oil

  • 2 eggs

  • 2 cups all purpose flour

  • 3 tsp baking powder


  1. Preheat oven to 350

  2. Place zucchini and carrot onto a clean dish towel and squeeze out all of the juice

  3. Place the zucchini and carrots into a mixing bowl along with the peas and corn.

  4. Add cheese, milk, yogurt, olive oil and egg and stir until combined

  5. Mix the flour and baking powder today and then slowly add to your wet ingredient.  Fold in gently until just combined (dough will be lumpy)

  6. Spray your muffin tin (if not using silicone), spoon your mixture equally

  7. Bake for 20-25 mins


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