Veggie Cheese Muffins

I was thinking of a recipe for a nutrient-packed side bread, and muffins called to me. They are portioned, so they are fair to share in the family. They are also easy to tuck in with lunch and spread with butter for a delicious treat. Savory, not sweet. They freeze well to help you stock up.

Veggie Cheese Muffins


  • 1 cup finely chopped broccoli
  • 1 cup finely diced or grated carrots*
  • ½ cup frozen or drained canned corn
  • 1½ cups shredded white or regular cheddar cheese
  • 1/3 cup milk
  • 1/3 cup sour cream
  • ¼ cup olive oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp Italian herb blend
  • ¾ tsp fine sea salt


Preheat oven to 350°. Line a 12-count muffin tin with parchment liners.

Whisk the milk, sour cream, oil, and eggs in a large mixing bowl until smooth. Stir in the vegetables and cheese.

Add in the flour, baking powder, herbs, and salt, and stir in. The dough will be stiff.

Use a scoop to divide between the liners, pressing down gently.

Bake for 23 to 26 minutes, till baked and a knife comes out clean in the center.

Let cool on a rack.

Makes 12 muffins.


As I went to make these muffins, I realized I had no carrots in the house and that the ones outside were not grown enough. Due to injuring my left arm badly a week ago, I cannot drive for at least another five weeks. I also cannot use my left arm for a few more weeks, adding insult to it all. I cannot peel, slice, or chop with only one functioning arm. But I realized that this is exactly what prepping is about: being able to cook nutritious food even with an injury. So I headed to my dried/freeze-dried pantry and got a can of carrots. Fifteen minutes soaking, and off we went to make the recipe. It was a moment when I realized what a resilient life is actually about and why it matters.