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Cheesy Zucchini Muffins
A handy way to serve up vegetables at lunch time and in the lunch box,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14
Ingredients
- 2 medium zucchini grated
- 1 brown onion grated
- 1 cup tasty cheese grated
- 1/2 cup parmesan cheese grated
- 2 cups whole meal self raising flour
- 2 eggs, beaten
- 100 g butter melted
- 1/2 cup whole milk
- 1-2 tblsp fresh or dried herbs such as dill, parsley, oregano or rosemary Use one tbsp if using dried.
Instructions
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Grease and lightly flour the muffin tins. Combine grated zucchini, onion and cheese with the wholemeal sr flour. Mix together eggs, milk and butter and fold into the other ingredients. Spoon into prepared muffin tins - it will make 14 large muffins. Bake at 180°C for 20 minutes or until risen and golden. Allow to cool before removing from tins - you may need to run a knife around each muffin to release it.
Recipe Notes
Perfect for freezing for make ahead lunches. Delightful with a bowl of soup.