Miniature savoury muffins

Start your day off right with two of your daily five vegetables in these delicious savoury muffins. They’re packed with protein to keep you fuller for longer and are the best snack to enjoy when you’re rushing out the door in the morning or looking for a tasty afternoon snack. You can make a batch at the beginning of the week and keep them fresh in an air-tight container so you have breakfast sorted for the entire week. While these muffins are made using a mini-muffin tray, you can also make standard-sized muffins if you’re looking for something a little more hearty.

Ingredients

• 1 1/2 cups self-raising flour
• 2 cups grated tasty cheese
• 100g ham, chopped
• 1 zucchini, grated
• 1/2 red capsicum, diced
• 1/4 cup thinly sliced chives
• 3/4 cup milk
• 1 egg
• 1/4 cup fruit chutney

Method

1. Preheat oven to 200C. Grease a muffin pan. Line bases of holes with baking paper.
2. Sift flour into a large bowl. Add cheese, ham, zucchini, capsicum and chives. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
3. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature.