Vege & Cheese Muffins
Healthy, cheesy muffins. These are great to use whatever vegetables you have in the garden or need to use up from the fridge. You can even throw in a can of corn. They are also great to freeze for school lunches!
3 cups vegetables, grated or finely chopped (carrot, zucchini, onion, corn, spinach, beetroot, kale, herbs, etc)
1 + 1/3 cup tasty cheese
2 cups SR flour
1/2 cup milk
3 eggs
3 Tbsp oil
salt & pepper
Preheat oven to 180C and line muffin tin with paper cases
Mix eggs, milk, oil and salt & pepper
Add flour and mix until just combined
Add veges and cheese, and mix. Do not overmix - it’ll make your muffins tough!
Put mixture into muffin cases and cook 25-30 mins until a skewer inserted into the middle comes out clean.
Cool and serve!
