During the last weeks of school we were getting a little sick of sandwiches, wraps and rolls, so we tried these savoury muffins with a salad. Â Needless to say my little man wouldn’t stray from his Vegemite Sandwich, but the girls are adventurous, and thought they were great and their lunch boxes came home empty. Â They might look like a quiche, but they are a bit heavier, so they travel well in a lunch box. Â I think they’ll be great for picnics in the school holidays.
Ingredients:
1 1/2 Cups Self-Raising Flour
1 tsp. Baking Powder
1 Cup Grated Carrot
1 Cup Grated Zucchini
1 Cup Grated Cheese
1/2 Onion, diced
2 Eggs, slightly beaten
125mls Milk
80mls Olive Oil
Pinch of Salt and Pepper
Method:
Preheat oven to 180C/170 fan forced. Â Lightly grease muffin tins. Â DO NOT use muffin papers unless you intend eating the paper as well (JOKE!). Â I know from experience that this type of muffins sticks to muffin papers.
Combine dry ingredients in a large mixing bowl.
In a separate bowl combine eggs, milk and olive oil and stir to combine.
Add liquid mixture to dry ingredients and stir to combine. Â Do not over-stir mixture.
Fill muffin tins 2/3 full and place in the oven for approx 25 minutes or until golden.
Makes approx. 12 muffins.
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