Assigned Tags / Keywords:

appetizer, carrot, eggs, milk, muffin, snack, starter, vegetables, zucchini

Ingredients per portions

250 g	flour, self-raising
1 tsp	baking powder
1	zucchini, grated
1	carrot, grated
120 g	Cheddar cheese, grated
2 medium	eggs
180 ml	milk
120 g	butter, melted
1 tsp	salt

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.

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