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cheese and vegetable lunchbox muffins

Cheese and Vegetable Lunchbox Muffins

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 medium muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: Western


These delicious Cheese and Vegetable Lunchbox Muffins are packed full of flavour and packed full of goodness. Great to freeze for school lunches all term long.


  • 1 cup of ricotta
  • 2 eggs
  • 1/2 cup low flavour extra virgin olive oil
  • 3/4 cup of milk
  • 1/2 cup grated tasty cheese
  • 1 medium grated zucchini
  • 1 medium grated carrot
  • 1/2 medium capsicum finely diced
  • 1 tbsp spring onions finely chopped
  • 1/2 tsp salt and freshly ground black pepper (optional)
  • 1 cup plain self raising flour
  • 1 cup whole wheat self raising flour


  1. Preheat an oven to 180c line and grease your muffin tin
  2. Whisk the eggs, ricotta, oil and milk to make a smooth liquid
  3. Season with salt and pepper (if using) and add the cheese, zucchini, carrots, capsicum and spring onions and stir through
  4. Carefully mix through the flour until just combined, ensuring you do not over-mix
  5. Spoon the mixture evenly into the prepared muffin tins
  6. Bake for around 15 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
  7. Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely (see note)

Keywords: Muffins; Savoury Muffins; Cheese Vegetable Muffins; Vegetable Muffins