Cheesy vegie mini-muffins

These versatile treats are the absolute best for a cheesy and delicious snack when you’re feeling peckish. Not only are they packed to the brim with vegetables, but the recipe is also super flexible so you can use whatever ingredients you prefer. If you’re looking for a more filling meal rather than a snack, try cooking these treats in a larger muffin pan than the suggested size. You don’t have to worry about overindulging on these addictive bites – simply dig in and enjoy!

Ingredients

• 2 cups self raising flour
• 3 cups vegetables (Try grated carrot, grated zucchini, grated onions, corn, chopped spinach, chopped spring onions, and fresh herbs. Use all or just mix and match a few)
• 1 1/3 cups grated tasty cheese
• ½ cup milk
• 3 eggs
• 60g butter, melted

Method

1. Preheat oven 180°C (160°C fan forced) and line a mini muffin pan (or standard size muffin pan) with paper cases.
2. Place flour into a large mixing bowl and stir in grated vegetables and half of the cheese. Mix well.
3. Whisk milk and eggs together and add cooled melted butter. Pour into the flour mixture and stir gently until just incorporated.
4. Divide evenly amongst muffin cases and sprinkle over remaining cheese. Bake 25-30 minutes or until golden brown and cooked through. A skewer inserted into the middle should come out clean.
5. Cool in the tin before turning onto a wire rack to cool completely.