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Cheesy vegie muffins

Cheesy vegie muffins
Recipe type: Snacks
Cuisine: Indian
Serves: 12
Prep time:
Cook time:
Total time:
With vegetables for added nutrition and lots of cheese for flavour, these marvellous muffins make great after-school snacks.
  • 225g (1½ cups) plain flour
  • 3 tsp baking powder
  • 1 cup coarsely grated carrot
  • 1 cup coarsely grated zucchini
  • 80g (1 cup) coarsely grated cheddar
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) milk
  • 80ml (1/3 cup) olive oil
  1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Sift the flour and baking powder into a large bowl. Add the carrot, zucchini and half the cheddar. Season with salt and pepper, and mix until well combined.
  3. Whisk the egg, milk and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
  4. Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 25 minutes or until golden.
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