Cheesy vegetable muffins

Serves:

8-Dec

Ingredients

• 3 cups raw chopped vegetables (corn, red capsicum, grated zucchini)
• 1- 1 1/2 cups (150g-225g) self-raising flour
• 1 cup (250ml) milk
• 1 cup (80g) grated tasty cheese
• 1 tsp wholegrain mustard

Method

Preheat oven to 180°C (160°C fan-forced). Line a 12 cup muffin tin with liners and set aside.

In a bowl place raw vegetables, 1 cup of flour, milk, cheese and mustard. Stir to combine. Add extra flour if needed. Season well with salt and pepper.

Place mixture into muffin liners and bake for 15-20 minutes.

Find more muffin recipes:

• Choc chip muffins
• Cinnamon muffins
• Feta and spinach muffins
• Quick muffins
• Potato and bacon muffins
• Wholemeal pear and ginger muffins
• Invisible apple muffins
• Raspberry muffins
• Anzac muffins
• Banana and maple syrup muffins
• Oat, date and honey muffins

Serving Suggestions

Note

• We used corn kernels, red capsicum and grated zucchini but you can use vegetables of your choice like finely chopped cauliflower, grated carrot and grated pumpkin.
• You may need to vary the amount of flour and milk in this recipe. It depends on the amount of moisture in the vegetables you choose.
• This recipe was created by Lisa Bright for Kidspot Australia's Cook, Share and Win! competition.