Easy Vegetarian Muffins

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These are a household favourite and make a light fluffy muffin, perfect for hiding vegetables in (especially the green leafy kind) making them a hit for little ones and adults. At approximately 35 cents/muffin they are also a very cost effective healthy snack!



250grams (1 ¾ C) self-rising flour

½ teaspoon salt

1 teaspoon baking soda

2 eggs

1 cup low-fat plain yoghurt

1 cup grated carrot

1 onion

½ cup to 1 cup of any other vegetables e.g. broccoli, corn, spinach, leek, mushrooms



  1. Line a 12-hole muffin tin with paper cases and preheat oven to 180C.
  2. Place flour, salt and baking soda in a large bowl.
  3. Mix eggs and yoghurt together (in a separate bowl from above) and then add to flour along with vegetables. Do not over-mix.
  4. Spoon mixture among cases and cook for 15-20mins.