Veggie & Cheese Mini Muffins - South Shore Moms

This recipe shared with me a while ago by my next door neighbor after hearing my complaints about my daughter not eating anything but cheese and carbs. It is a sneaky way to get some veggies into those little bellies. I continue to make these easy muffins to this day and now both my kiddos enjoy these sneaky healthy mini muffins.


Head of broccoli

1 cup Carrots

1 c shredded mozzarella

1/4 c grated Parmesan cheese

2 eggs

1/2 c Italian seasoned bread crumbs

1/2 onion, finely chopped



  1. Preheat oven to 400ºF.
  2. Steam broccoli and carrots, excess moisture removed, finely chopped.
  3. Combine and mix all ingredients.
  4. PAM a mini muffin tin.
  5. Fill each compartment to the top with mixture and pack it down.
  6. Bake for twenty minutes, until tops are golden brown.

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