ZUCCHINI & CARROT MUFFINS

Savoury muffins are a great on-the-go breakfast or snack option, as well as an excellent way to sneak in some veggies! Make up a larger batch and store in the fridge or freezer, then simply reheat and go!

Ingredients:

  • 1 cup self raising flour
  • 2 eggs
  • 1 large carrot, grated
  • 1/2 medium zucchini, grated
  • 1/2 cup milk of choice (I used soy)
  • 2 slices (40g) cheese, sliced/chopped/grated

Method:

  1. Mix all ingredients in a mixing bowl until well combined
  2. Pour mixture into a lined muffin tray.
  3. Bake at 180 degrees Celsius for 30 minutes or until cooked through.
  4. Cool and serve, or freeze and reheat when required!