Updated: Apr 14
1 x cup self-rising flour.
1 x cup plain flour 100g of carrot, grated. 200g sweet potato peeled, grated. 100g grated zucchini. ½ small red capsicum, finely diced. ¾ x grated tasty cheese. 2 x tablespoons chopped chives. ½ x cup milk. 3 x whole eggs. 60g melted margarine. Cooking oil spray. Salt and pepper to taste.
1. Pre-heat fan forced oven to 190 degrees C (370 degrees Farenheit). Line 12 x serve muffin tray with patty pans. Line patty pans with a light spray of cooking oil. 2. Sift flour into a large mixing bowl. Add grated vegetables, tasty cheese and chives. Mix vegetables through flour until they are evenly coated. Create a well in the centre. 3. Whisk eggs, milk and butter in a separate jug. Pour into the centre of the vegetable mixture and fold with a wooden spoon to combine. Be careful not to over mix. 4. Evenly spoon mixture into patty pans. Place into oven and cook for 18-20 minutes or until muffins thoroughly cooked (use skewer to check this). **If lactose intolerant, please use lactose free milk and cheese varieties.