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  • Savoury Muffins With Cheese And Veggies
  • Savoury Muffins With Cheese And Veggies
  • Savoury Muffins With Cheese And Veggies
  • Savoury Muffins With Cheese And Veggies
  • Savoury Muffins With Cheese And Veggies
  • Savoury Muffins With Cheese And Veggies

Savoury Muffins With Cheese And Veggies

Food | July 30, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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  • Moderate

These crumbly SAVOURY MUFFINS WITH CHEESE AND VEGGIES will whet your appetite any time of day, but we’re loving them best when served in the car. Did someone say, “road trip eats”?

This recipe is a keeper and just asking for you to make it your own; I expect to hear from all the bakers out there with suggestions on what they would use, but most important is that we enjoy them. Think about these healthy treats when you need to take a bite to work, when you’re pressed for time and need a delicious grab-and-go snack, or when you’re planning your next road trip and need something to munch on in the car.

The recipe is the result of me playing around with something my sister, Dana, gave me years ago – “The only muffin recipe you’ll ever need!” Click our photo slider for the image. I think the concept is brilliant and I’ve been playing with the recipe ever since.

Here’s what makes this version so memorable:

1) WHOLE GRAIN SPELT FLOUR – Hats off to our friends at Bob’s Red Mill for yet another amazing product. The spelt flour works perfectly when blended with the unbleached flour and baking powder (1 cup: 2 teaspoons) and experts claim spelt flour aids circulation, boosts the immune system and although it contains gluten, it seems better tolerated by those who struggle with wheat flour.

2) CHEESE, PLEASE – I like the cheese to be bold and flavourful. Try other favourites like gouda, smoked provolone, parmesan or blue. The cheese you select will have a major role in the end flavour.

3) VEGETABLES – Every time I prepare the veggies for this recipe I try to think of new combinations. I like how the vegetables still have a bit of crunch to them in the muffin. Try the recipe with green or yellow beans, zucchini, mushrooms, sweet potatoes, plus all those cured and pickled options like olives, artichokes, sun-dried tomatoes and peppers.

4) RATIOS – While you start playing around with ingredients, remember not to adjust the milk, eggs, flour and baking powder quantities. Keep the cheese at 2 cups, and the veggies at 2 cups total. I always hold the chopped scallion and fresh herb at a ¼ cup.

5) SUPER-MOIST – If you enjoy super-moist, crumbly muffins, add 2 tablespoons of melted butter into the wet ingredients right before you mix them into the dry mix. I’ve left this as an optional step due to the fat content in the butter.

A mélange of fresh veggies and cheeses, baked in perfect easy-to-enjoy portions – SAVOURY MUFFINS WITH CHEESE AND VEGGIES are the best!



Ingredients & Amounts

  • 1 cup of Bob’s Red Mill whole grain spelt flour
  • 1 cup of unbleached flour
  • 4 teaspoons of baking powder
  • 2 cups of extra-strong cheddar cheese, grated
  • 2 cups of whole milk
  • 2 large eggs, room temperature
  • ½ cup of asparagus, fine-chopped
  • ½ cup of cherry tomatoes (about 10), fine-chopped
  • ½ cup of bell pepper, fine-chopped
  • ½ cup of corn
  • 2 scallions, fine-chopped
  • 2 tablespoons of fresh basil, fine-chopped
  • ½ teaspoon cayenne pepper
  • 1 teaspoon each: salt, pepper, dried oregano
  • optional: for super-moist muffins - 2 tablespoons melted butter
  • butter to grease muffin tin


  1. Preheat oven to 350°F, with the oven rack in the middle position. Grease a large muffin pan and set aside.
  2. Sift flours and baking powder together in a medium-sized bowl. Add grated cheese and toss lightly until cheese is coated.
  3. In another bowl, whisk together milk, eggs and the remaining ingredients. Optional, add melted butter for super-moist muffins. Pour wet ingredients into dry and stir until well combined.
  4. Spoon muffin mixture into muffin pan so that it fills each cup. Transfer to oven and bake for 25 minutes or until tops are golden brown. Cool in pan for 15 minutes before removing them to an attractive service piece or airtight container for travel.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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