Gluten-free Cheesy Carrot and Zucchini Muffins

Kate Crocker

Gluten-free cheesy carrot and zucchini muffins

A lunchbox muffin packed with veggies and suitable for freezing

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 muffins

Course: Light lunch

Cuisine: Australian

Ingredients Equipment Method Notes

Ingredients

  

• 2 eggs
• 150 g peeled and trimmed carrot (approximately 2 carrots)
• 150 g trimmed zucchini (approximately 1 zucchini)
• 100 g tapioca flour
• 100 g sorghum flour
• 110 g brown rice flour
• 30 g baking powder
• 5 g psyllium husk
• 200 g grated cheese
• 130 g Greek yoghurt
• 125 ml oil
• 125 ml milk

Equipment

• 1 Half cup capacity (125ml) muffin tray
• 1 Stand or hand-held mixer (or mix by spoon in a large bowl)
• 1 Vegetable grater

Method

 

1. Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
2. Grease and line 12 cavities in a 125 ml (half cup) muffin tray
3. In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes
4. In the meantime, grate the carrot and zucchini and add to the eggs
5. Sift into the bowl the tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk
6. Add cheese, yoghurt, oil and milk
7. Mix until combined
8. Spoon mixture into muffin tray until cavities are almost full
9. Bake for 30 minutes, or until a skewer, when inserted, comes out clean

Notes

A hard cheese, such as cheddar, is ideal for this recipe

Use an oil that suits your taste and budget, for example, olive oil or sunflower oil

Muffins can be frozen and defrosted at room temperature

What’s better than gluten-free cheesy carrot and zucchini muffins?

I love savoury muffins, especially when they’re lovely and cheesy, served warm with lashings of butter.

It’s been a while since I’ve posted a savoury muffin recipe although I’ve posted plenty of recipes that are cooked in muffin-shaped tins, because they’re an ideal size for a portable lunch.

So, in honour of the new school year, here’s a recipe for gluten-free cheesy carrot and zucchini muffins, packed with veggies for fibre and vitamin C, and dairy for calcium and protein.

These muffins will freeze and defrost really well and have a strong and spongy texture. Send them to school with some veggie sticks for a well-rounded lunch.

For more information about school lunchbox nutrition, visit the Victorian Healthy Eating Advisory Service website.

Looking for some more lunchbox recipes? Check out my eCookbook:

Enjoy!