Vegetable Muffins

Ingredients

6 or more cups of assorted; 

• grated carrot
  
• grated pumpkin
• grated zucchini
• diced red capsicum
  
• tinned corn
  
• mashed sweet potato
  
• diced mushroom
  
• diced broccoli or cauliflower
  

1 cup wholemeal self-raising flour
1 cup self-raising flour 
1 cup low fat cheese, grated
4 eggs, lightly whisked 
¼ cup low fat milk 
¼ cup olive oil (alternative: use more milk if you prefer)
spray oil or cupcake patty pans

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Method

1. Preheat oven to 210°C. Spray muffin tin with spray oil
   
2. Combine flours in bowl and mix in veggies and cheese
3. Add milk, egg and oil into mixture. Fold until just combined. Do not over mix
4. Spoon mixture into muffin tin. Bake for around 25 minutes or until skewer comes out clean
5. Transfer muffins onto wire rack to cool

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Other Ideas

• This mixture can be pan fried in a little oil to make vegetable pancakes. Serve with tomato relish.
  
• Make a Japanese pancake by adding shredded cabbage to the mix. Pan fry until both sides are brown, turning once. Serve with light mayonnaise and sweet soy.
• Make mini muffins using a mini muffin tin - cook for only 20 mins.
  

Golden Rules

1. Be Clean
2. Be Careful
3. Be Polite
4. Be Brave
5. Be Colourful

Remember the Golden Rules when cooking and eating!

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