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 107 ratings.


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

Nutrition Information

Qty per
706g serve
Qty per
Energy 68.916666666667kcalcal 9.7575630227958kcalcal
Protein 2.1708333333333gg 0.30735733584502gg
Fat (total) 0.054166666666667gg 0.0076691849635034gg
 - saturated 0.010833333333333gg 0.0015338369927007gg
Carbohydrate 15.07gg 2.1336852443076gg
 - sugars 0.59gg 0.083535122371698gg
Dietary Fibre 0.48333333333333gg 0.068432727366645gg
Sodium 267.11666666667mgmg 37.819700741559mgmg

Nutritional information does not include the following ingredients: Carrot, Ham, Cheese, Milk, Egg, Butter

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!


  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).
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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