Vegetables Muffins
| 250 |
flour, self-raising |
| 1 |
baking powder |
| 1 |
zucchini, grated |
| 1 |
carrot, grated |
| 120 |
Cheddar cheese, grated |
| 2 |
eggs |
| 180 |
milk |
| 120 |
butter, melted |
| 1 |
salt |
Method
Preheat oven to 200°C. Lightly grease a 6 hole muffin pan and line base of each hole with baking paper.
Place zucchini and carrot in a large sheet of paper towel and squeeze out excess moisture.
Sift flour, baking powder and salt into a large bowl. Add vegetables and 2/3 of the cheese and stir to combine well.
In another bowl whisk eggs, milk and butter. Add to dry ingredients and mix well. Stir until just combined.
Fill two-thirds of muffin holes with mixture. Sprinkle with remaining cheese.
Bake for 20 to 25 minutes. Turn onto a wire rack to cool.
Place zucchini and carrot in a large sheet of paper towel and squeeze out excess moisture.
Sift flour, baking powder and salt into a large bowl. Add vegetables and 2/3 of the cheese and stir to combine well.
In another bowl whisk eggs, milk and butter. Add to dry ingredients and mix well. Stir until just combined.
Fill two-thirds of muffin holes with mixture. Sprinkle with remaining cheese.
Bake for 20 to 25 minutes. Turn onto a wire rack to cool.
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Author: alexia_cu
![]() member since 16/01/2008 |


















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