These savoury muffins are loaded with veggies,
healthy, but still loved by kids, absolutely perfect for the lunchbox
PREP TIME
7 minutes
COOK TIME
20 minutes
Ingredients
1 cup plain flour
I cup wholemeal flour
3 tsp baking powder
1 tsp garlic powder
I tsp paprika
½ tsp salt
2 eggs
1 cup milk
⅓ cup Morella Grove extra virgin olive oil
1 medium carrot
1 medium zucchini
½ medium onion
¼ cup grated cheese
Instructions
- Heat your oven to 180 degrees C
- Prepare a 12 cup muffin tray (greased or lined with muffin cups)
- Grate the onion, zucchini and carrot
- Squeeze out the excess juices from the grated vegetables
- Grate the cheese
- In a large mixing bowl combine the dry ingredients (flours, spices and baking powder and salt) use a whisk or fork to combine them evenly.
- In A second bowl whisk the wet ingredients (oil, milk and eggs)
- Combine the wet and dry ingredients
- Stir through the grated vegetables and 1 cup of grated cheese
- Portion the batter into the muffin tin
- Sprinkle the extra ¼ cup of cheese on top of each muffin
- Bake for 20-25 minutes until cooked and the centre of the muffin springs back when pushed
- Cool for 5-10 minutes in the tray
- Remove from the tray and cool on a cooling rack, before storing them in an airtight container
