🧁 Zucchini, Potato, Carrot & Cheese Muffins

Mediterranean • No sugar • Savory • Kid-friendly

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✅ Ingredients (12 muffins)

Vegetables

• 1 medium zucchini, grated

• 1 medium potato, grated

• 1 medium carrot, grated

• 1 small onion, finely diced (optional)

• 2–3 tbsp parsley or dill, chopped

Wet Ingredients

• 2 large eggs

• 1/4 cup (60 ml) olive oil

• 1/2 cup Greek yogurt (or plain yogurt)

Dry Ingredients

• 1 cup (120 g) all-purpose flour

• 1/2 cup (60 g) whole-wheat flour (or use all white flour)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt, or to taste

• 1/2 tsp black pepper

• 1 tsp dried oregano or thyme

Cheese

• 1 cup shredded cheese (feta, mozzarella, cheddar, or a mix)

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🔥 Instructions

1. Prepare the vegetables

1. Grate zucchini, potato, and carrot.

2. Sprinkle lightly with salt, let sit 5 minutes, then squeeze out excess water with hands or a towel.
   ➜ This prevents soggy muffins.

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2. Mix wet ingredients

In a bowl, whisk together:

• Eggs

• Olive oil

• Yogurt

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3. Mix dry ingredients

In another bowl, combine:

• Flour

• Baking powder

• Baking soda

• Salt

• Pepper

• Oregano/thyme

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4. Combine

1. Add grated vegetables and chopped herbs to the wet mixture.

2. Fold in the shredded cheese.

3. Add dry ingredients and mix gently — do not overmix.

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5. Bake

1. Preheat oven to 190°C (375°F).

2. Grease or line a muffin tray.

3. Fill each cup ¾ full.

4. Bake 18–22 minutes until golden and firm to the touch.

5. Cool slightly before removing from the tray.

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⭐ Mediterranean Add-Ins (Optional)

• 1/3 cup chopped olives

• 1/4 cup chopped sun-dried tomatoes

• Crumbled feta instead of melting cheese

• A pinch of paprika or garlic powder

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🍽️ Serving Ideas

• Serve with Greek yogurt dip

• Pair with tomato-cucumber salad

• Great for lunch boxes or meal prep

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💡 Storage

• Fridge: 4–5 days

• Freezer: up to 2 months

• Reheat 10 minutes in oven at 170°C