With thanks to our very own MasterChef, Julie Goodwin, we have the tastiest, easiest, cheesy muffin recipe for you to try at home. Pack for kids as a lunch time nibble, or grab in the afternoon as a savoury snack.Lets get baking!
What you need:
2 cups self-raising flour
3 cups vegetables (grated carrot, grated zucchini, corn kernels, chopped spinach, fresh herbs)
1 1/3 cups grated tasty cheese
1/2 cup milk
60g butter, melted
Store in an air-tight container and use for lunches throughout the week, or wrap in single serves and freeze for those last minute snack attacks.
Preheat oven 180°C and grease a 12-hole muffin tray with cooking oil spray.
Place flour into a large mixing bowl and stir in grated vegetables and cheese. Mix well.
Whisk milk and eggs together then add cooled melted butter.
Pour into the flour mixture and stir.
Divide evenly amongst muffin tray and bake for 25-30 minutes until golden brown and cooked through. A skewer inserted into the middle should come out clean.
Cool in the tin before turning onto a wire rack to cool completely.