Vegetables Muffins

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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

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.

Preparation time:	ca. 30 min
Grade of difficulty:	medium
Calories per portion:	n/a
Released:	22/09/08
Recipe Statistics:	950 (41)* read 3 (0)* saved 18 (1)* printed 1 (0)* sent * only in this month

Author:

alexia_cu

member since 16/01/2008
214 posts (ø0.27/day)

Comments

pensta

says:

31/12/2009 07:16

I just made these and they were DELISH! however, I did take a bit of poetic licence in my ingredients. I didn't have any courgettes in the house, so i substituted with green pepper (Capsicum) and also a small tin of sweetcorn. but the muffin recipe is excellent - really fluffy muffins that melt in your mouth!

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