Savoury Veggie Muffins

These muffins are great for kids and grown-up lunch boxes alike! With all the goodness of Punjas flour, calcium from the cheese and vegetables, these are not only delicious, but nutritious too!




  • 1.25 cups Punjas Normal Flour
  • 1 cup Punjas Wholemeal Flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tbsp brown sugar
  • ¼ cup grated cheese
  • 1 egg (lightly beaten)
  • ¼ cup Punjas Canola Oil
  • 1 cup Anchor UHT Milk
  • ¾ cup grated or finely chopped veggies – carrots / zuccini / sweetcorn




  • Sift the flours together and add salt, sugar and baking powder into a large mixing bowl, stirring until all mixed together.
  • Add the grated cheese and stir making sure the cheese is well coated with flour.
  • In another bowl, whisk the egg, oil and milk together. Add the veggies and mix well.
  • Make a well in the dry ingredients and pour the wet ingredients into it. Fold the mixture together lightly until just combined. If traces of flour are visible, that is OK – over mixing will result in tough muffins!)
  • Scrape the batter into greased muffin tins and back for about 30 minutes until the tops begin to brown.
  • Cool on a wire rack.