Savoury Parsley Veggie Muffins

This recipe is brought to you by @lalasplate
10 m
Prep Time
25 m
Cook Time


  • 1 Preheat oven to 170 C, and line 10 holes in a muffin tray with patty cases or alternatively grease with oil.
  • 2 In a large mixing bowl crack eggs and beat together with Greek yoghurt and olive oil until well combined. Gently stir in grated carrot, zucchini and corn kernels.
  • 3 In a smaller bowl, combine plain flour, baking powder, parsley, salt and pepper.
  • 4 Add flour mixture to the egg veggie mix and fold together until just combined.
  • 5 Equally divide muffin mixture among your 10 muffin holes and top with a sprinkle of pepitas, bake in oven for 25-30 minutes until muffins are lightly golden brown or when a skewer is inserted in the centre it comes out clean.

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