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You are here: Home / Lunch time ideas / Gluten-free Cheesy Carrot and Zucchini Muffins

Gluten-free Cheesy Carrot and Zucchini Muffins

06/02/2016 By Kate Crocker 3 Comments

Gluten-free cheesy carrot and zucchini muffin on a baking tray with multicoloured tea towel in foreground
Gluten-free cheesy carrot and zucchini muffins with multicoloured tea towel in foreground

Gluten-free cheesy carrot and zucchini muffins

Kate Crocker
A lunchbox muffin packed with veggies and suitable for freezing
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Light lunch
Cuisine Australian
Servings 12 muffins

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

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

Instructions
 

  • Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
  • Grease and line 12 cavities in a 125 ml (half cup) muffin tray
  • In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes
  • In the meantime, grate the carrot and zucchini and add to the eggs
  • Sift into the bowl the tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk
  • Add cheese, yoghurt, oil and milk
  • Mix until combined
  • Spoon mixture into muffin tray until cavities are almost full
  • 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
Keyword gluten-free, gluten-free kids, kids lunch, lunchbox, school lunch

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:

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Enjoy!

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Filed Under: Lunch time ideas

Comments

  1. Kate says

    07/02/2016 at 9:12 pm

    Yum. I’ll take a savoury muffin over a sweet one any day!

    Reply
  2. Yvonne de Bruin says

    25/06/2016 at 11:10 am

    Absolutely delightful, changes I made, buckwheat instead of sorghum, 100g of cheese instead of 200g and had no pysllium husk so left it out,though maybe I could have use ground flax seed. Thank uou for a lovely savory muffin.

    Reply
    • glutenfreelunchboxes says

      29/06/2016 at 10:04 pm

      Thanks for the feedback – glad it was a success!

      Reply

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7e867bcee65aa2f31059adc00f752125Gluten-free Lunchboxes helps you solve the gluten-free lunchbox riddle with simple, delicious and nutritious recipes and food ideas for gluten-free kids.

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