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Savory Vegetable Muffins

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

20 minutes


6-12 people


  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1 cup cheddar cheese, grated
  • 1/2 cup milk
  • 1/4 cup plain Greek yogurt
  • 1/4 cup Koroneiki EVOO
  • 2 eggs
  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the grated zucchini and grated carrots in a clean dish towel. Squeeze all the juice out. (The juice can be used in smoothies or pasta sauces.)
  3. Put the zucchini and carrots in a large mixing bowl and add the peas and corn. Add the cheese, milk, yogurt, Koroneiki Extra Virgin Olive Oil, and egg and stir until combined.
  4. Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. (Don't over-mix. The mixture should be lumpy, thick and look very messy
  5. Spray a 12 hole muffin tin with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 minutes. Every oven is different, so use a skewer to test your muffins a couple of minutes before the end of the bake time. If the skewer is clean, your muffins are ready.
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