Cheesy vegie mini-muffins for sharing

Not only are these delicious bite-sized treats good for you and for your tastebuds, but they are also super quick and easy to cook up. These are perfect for making in bulk and freezing for easy lunches, snacks or dinners throughout the week. Just wrap them up in glad wrap and they will last in the freezer for up to three months!

You can cook these in the mini-muffin size pans that are suggested in this recipe or in slightly larger tins to create a more filling meal rather than a light snack. There’s nothing better than finding a delicious, healthy and super-easy dish, so dig in!

Ingredients

• 2 cups self raising flour
• 3 cups vegetables (Try grated carrot, grated zucchini, grated onions, corn, chopped spinach, chopped shallots, 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.