Savoury Miso Muffins with Kale, Carrot & Courgette
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5 from 2 votes

Miso Muffins with Kale, Carrot and Courgette

Ideal for breakfast, brunch or lunch boxes these savoury muffins are very tasty and packed full of goodness. They're also simple to make.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Brunch, Lunch
Cuisine: British
Keyword: buns, miso, muffins, savoury, vegetarian
Servings: 12 muffins
Calories: 204kcal
Author: Choclette


  • 300 g flour (half wholemeal spelt, half white)
  • 2 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 tbsp cocoa powder
  • 4 kale leaves – finely chopped
  • 1 medium carrot – grated
  • 1 medium courgette – grated
  • 1 clove garlic – finely chopped
  • 2 eggs – large (I used duck eggs)
  • 100 ml olive oil
  • 100 ml yogurt
  • 80 ml milk
  • 1 rounded tsp miso
  • 100 g goat’s cheese


  • Mix the miso with a little of the yogurt, then mix in the rest along with the oil and milk.
  • Sieve the dry ingredients into a bowl and stir in the kale, carrot, courgette and garlic. Make a well in the centre.
  • Break in the eggs and stir from the middle outwards, gradually adding in the yogurt and miso mixture until everything is just incorporated.
  • Divide the mixture between 12 large silicone muffin moulds.
  • Cut the cheese first into 12 and then each piece into three or four. Lay these pieces on top of the muffins.
  • Bake at 180℃ for 30 to 35 minutes when the muffins should be well risen and the cheese golden. Remove from the oven and turn out onto a wire rack to cool.


Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 204kcal | Carbohydrates: 19.1g | Protein: 7.2g | Fat: 11.5g | Saturated Fat: 2.9g | Cholesterol: 36mg | Sodium: 102mg | Potassium: 206mg | Fiber: 2.6g | Sugar: 2g | Calcium: 70mg | Iron: 0.5mg