Wednesday, July 22, 2015


These are really nice, great for lunch with a nice bowl of soup or a school lunch. I've found it's better to grease muffins tins really well rather than use liners, as they tended to stick.
Use whatever vegetables or herbs you have on hand.

2 cups of self raising flour
3 cups vegetables; grated carrot,zucchini,onion,corn,shredded spinach,spring onions,grated kumara.
1 1/3 cups grated tasty cheese
3 eggs
1/2 cup milk
60g butter, melted.

Preheat oven to 180c and grease a 12 hole muffin tin
Place flour,cheese and vegetables into a large bowl and mix well.
Mix eggs, milk and cooled melted butter together and add to flour mixture.
Mix until just incorporated
Divide amongst muffin tins and cook 25-30 minutes until browned and cook when tested with skewer.
Cool in tin before turning out.

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