Ingredients
3 cups raw chopped vegetables
e.g., corn, red capsicum, grated zucchini
1 cup self-raising flour
150g-225g
1 cup milk
250ml
1 cup grated tasty cheese
80g
1 tsp wholegrain mustard
to taste salt and pepper
Equipment
- 1 muffin tin
- 1 muffin liners
- 1 bowl
- 1 oven
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12 cup muffin tin with liners and set aside.
- In a bowl place raw vegetables, 1 cup of flour, milk, cheese and mustard. Stir to combine. Add extra flour if needed. Season well with salt and pepper.
- Place mixture into muffin liners and bake for 15-20 minutes.
Notes
Tip
You may need to vary the amount of flour and milk in this recipe. It depends on the amount of moisture in the vegetables you choose.
Variation
We used corn kernels, red capsicum and grated zucchini but you can use vegetables of your choice like finely chopped cauliflower, grated carrot and grated pumpkin.
