Zucchini and Cheese Muffins

IMG_3276What you need
½ cup grated zucchini
1¼ cup self-raising flour
1¼ cup plain flour
1 teaspoon baking powder
¼ cup vegetable oil
1 cup milk
2 eggs, lightly beaten
3/4 cup grated tasty cheese

Muffin tray & paper muffin cases

Makes 12

What to do
Preheat oven to 180°C fan-forced. Line a 12-cup muffin tray with paper cases.
Squeeze excess liquid from grated zucchini.
Sift flours and baking powder into a bowl.
Make a well in the centre. Add oil, milk, and eggs. Mix well.
Fold in zucchini and cheese.
Spoon mixture in the paper cases.

Bake for about 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Tip: Once completely cooled, you can place each one in a freezer bag and freeze then take out one at a time and thaw in the fridge, or place in a moderate oven for about 10 minutes to reheat for a quick snack.

 

Questions & comments welcomed

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s