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%Savoury Cheese and Veggie Muffins recipe debjanir rannaghar

Savoury Cheese and Veggie Muffins

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Super Easy and super tasty Savoury Cheese and Veggie Muffins recipe! Perfect Breakfast muffin recipe that you can bake just within 30 minutes.


Units Scale

Dry Ingredients:

  • 250g All Purpose Flour / Maida: (1.5 Cup)
  • 1.5 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt or to Taste (to be adjusted)
  • 1 Tsp. Chili Flakes
  • 1/2 Tsp. Mixed Herb

Wet Ingredients:

  • 2 Eggs
  • 150 ml Milk (1 Cup)
  • 75 ml vegetable Oil (1/2 Cup)
  • 75g Mozzarella Cheese (grated)
  • 50g Processed Cheese (grated)


  • 1/2 Carrot (chopped)
  • 1/2 Bell Pepper (chopped)
  • 1/2 cup Green Peas
  • 1 Onion (chopped)
  • 1/2 cup French Beans (chopped)


%Savoury Cheese and Veggie Muffins

  1. Pre-heat the oven to 180 Degrees C for 10 minutes.
  2. Line a muffin tray with muffin cups.
  3. Cut and chop all the veggies into small pieces.
  4. Take All Purpose Flour along with Baking Powder, Baking Soda, and Salt and shift the same using a sieve.
  5. Now in a bowl take two eggs and using a hand blender blend the eggs along with the oil till the mixture turns frothy.
  6. Now fold the flour mixture into the wet mixture lightly.
  7. Add Chili flakes, and mixed herbs, and fold the chopped veggies as well.
  8. Now take 2/3 of the grated Mozzarella cheese and the entire grated processed cheese and fold those into the mixture.
  9. Pour the muffin batter into the muffin cups and fill 2/3 of each cup.
  10. Sprinkle the remaining grated Mozzarella Cheese over the muffins along with little chili flakes.
  11. Bake the Muffins for 20-25 minutes at 180 degrees Centigrade or until a toothpick comes out clean while inserted in the middle of a muffin upon baking.
  12. The Cheese and Veggie Muffins should be golden and crispy on the top upon completion of the baking.
  13. Take the muffin tin out of the oven and cool it on a wire rack for 5-6 minutes before serving.
  14. The Cheese and Veggie Muffins best serve semi-hot.


  • The quantities of the ingredients mentioned here can be used for making 12 muffins.
  • I prefer to do the chopping work at night followed by a morning baking
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: baking
  • Cuisine: Continental


  • Serving Size: 75g
  • Calories: 266
  • Sugar: 2.8g
  • Sodium: 512mg
  • Fat: 11.5g
  • Saturated Fat: 2.2g
  • Carbohydrates: 32.8g
  • Fiber: 4.2g
  • Protein: 9g
  • Cholesterol: 43mg
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