Savory Veggie Cheddar Balls

I love muffins and have been searching for a healthy way to make them (reduced fat, sugar and salt), but still keeping the great taste and texture. Below is my experimental recipe that I continue to work on.


Wet Ingredients:

  • 1 Medium Zucchini grated (250g)
  • 1 Large Carrot grated
  • 1/4 c Peas frozen
  • 1/4 c sweet corn frozen
  • 1 c 125g Cheddar Cheese grated (3/4 mixed into wet ingredients, 1/4 reserved for outside)
  • 3/4 c Milk
  • 1/4 c Yogurt
  • 1/4 c Olive Oil or 2 T olive oil + 2 T applesauce
  • 1 t Salt
  • 1/2 T Seasoning mix your choice
  • 5 T Sugar
  • 2 Eggs beaten

Dry Ingredients:

  • 1 -1/4 c Whole Wheat flour
  • 3/4 c Corn meal
  • 1 T Baking Powder



  • Preheat oven to 375 F
  • Mix the Wet Ingredients in a large mixing bowl (make sure to reserve 1/4 c of the cheddar). Stir until combined well.
  • Whisk the Dry Ingredients together in a separate bowl until the baking powder is fully incorporated.
  • Add the Dry Ingredients to the Wet Ingredients. Fold in gently, until just combined.  Don't overmix.
  • Spray two 24 hole donut hole trays with oil or grease with butter.
  • Sprinkle the remaining 1/4 c cheddar evenly into the donut holes in the tray.
  • Using a large melon baller, scoop the mixture, equally, into the holes of the two trays.  Bake for 15 mins.
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