At a glance
Preparation time: 40 minutes
Difficulty: Easy
Serves: 4 to 6
Ingredients
- 1 onion
- 2 carrots*
- 2 medium or 1 large zucchini
- 1 capsicum or 1 small can of capsicum (no added salt)
- 1 cup corn (frozen or canned)
- ½ cup chopped green beans or peas or chopped celery
- 1 cup grated cheese
- 2 cups self-raising flour*
- 6 eggs
- ½ cup milk
Steps
- Preheat the oven to 180°C.
- Dice the onion by removing the outer skins and chop into small pieces. Chop the capsicum into small pieces and grate carrots and zucchini. Put in a bowl.
- Beat eggs and milk together in a bowl and then mix with all other ingredients.
- Pour mixture into a greased baking dish or muffin tins.
- Bake in the oven for about 30 minutes or until firm. Muffins will take about 15 minutes depending on the size.
*Tips
- You can use half wholemeal flour for extra fibre.
- Use any vegetables or legumes including canned peas, butter beans and red kidney beans.
- The muffins are great for packing in lunchboxes but will need to be kept cold with a frozen water block.
This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.