I make up big batches of these and store in the freezer.  Pop one out the evening prior and you’ve got breakfast on the go!  I also mix up the vegetables depending on what I have on hand.  These are my go to’s but I have also used a mixture of spinach, kale and red pepper (note: the spinach and kale make very ‘green’ muffins and the red pepper can give them a pinkish tone!).  Mix it up.  The more variety the better!


  • 2¼ cups spelt or wholemeal self-raising flour
  • 1¼ cups milk
  • ¹⁄₃ cup extra virgin olive oil
  • 1 egg, lightly beaten
  • ½ cup grated broccoli (zucchini)
  • ½ cup grated carrot (or sweet potato)
  • 100 g cheese, grated
  • Freshly ground black pepper to taste


Preheat oven to 190°C (375°F). Grease twelve muffin holes generously with organic butter.

Sift the flour into a large bowl, make a well in the centre, then stir through the remaining until combined.

Spoon the batter into the muffin tin and bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean.  Transfer to a wire rack to cool.

Enjoy immediately or freeze for later.