Ham and Vegetable Muffins

Ham and Vegetable Muffins


Servings 12
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.8 based on 106 ratings.


  • 2 cups Flour Self-Raising
  • 1 Carrot peeled & grated
  • 1/2 cup Zucchini (grated And Liquid Squeezed Out)
  • 100 g Ham chopped
  • 1/4 cup Cheese grated
  • 1/2 cup Milk
  • 3 Egg
  • 60 g Butter

Nutrition Information

Qty per
706g serve
Qty per
Energy 4786cal 678cal
Protein 125g 18g
Fat (total) 24g 3g
 - saturated 12.7g 1.8g
Carbohydrate 66g 9g
 - sugars 5.9g 0.8g
Dietary Fibre 0.51g 0.07g
Sodium 6059mg 858mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Ham and Vegetable Muffins

I’m a big fan of muffins. These Ham and Vegetable Muffins are so versatile – they are good for toddlers, school kids, Mums and Dads (only if they are really hungry!) Plus I like the fact you can freeze muffins. I particularly love this recipe though, because my kids love ham, and that is all they think about when they eat these muffins – which is good for me – because I’ve hidden veggies in there!  Great gobbled up while still warm with a bit of butter.

Once you have made the muffins, allow them to cool totally to room temperature. Individually wrap the muffins in plastic wrap and pop in the freezer.  These will be good frozen for up to a month!

Ham and Vegetable Muffins | Stay at Home Mum


  1. Preheat oven to 160 degrees C.

  2. In a large bowl mix together, flour, vegetables, cheese and ham together.

  3. Melt the butter and allow to cool.

  4. Add milk, eggs and butter to the dry ingredients and mix well.

  5. Divide into 12-14 muffin cases (or 24 mini muffin cases).

  6. Bake at 160 degrees for approx 30 minutes.

  7. Check with a skewer to make sure the center is cooked, keeping in mind that the cheese will be melted & may end up on the skewer and ENJOY!

Recipe Hints and Tips:

  • Ham and Vegetable Muffins freeze really well.  Allow to cool to room temperature and wrap in plastic wrap and freeze for up to two months.
  • You can also make them with peas/corn instead of carrot/zucchini (or really any other veggie).
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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