Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 1/2 cup grated zucchini, squeezed
- 1/2 cup grated carrot, squeezed
- 1/2 cup basil
- 1 cup Woolworths milk
- 1 egg, lightly beaten
- 1/4 cup Macro Organic extra virgin olive oil
- 1 cup Dairyworks grated mozzarella
- 2 cups wholemeal plain flour
- 3teaspoons baking powder
- 6 cherry tomatoes, quartered
Description
Packed with delicious Mediterranean flavours, delight hungry little tummies with these easy-to-make loaded vegetable muffins.
Method
Step 1 of 2
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3-cup capacity) muffin tray. Place zucchini and carrot in a large bowl. Chop 1/4 cup basil. Add milk, egg, oil, chopped basil and two-thirds of the mozzarella. Fold in flour and baking powder until just combined.
Step 2 of 2
Spoon mixture evenly into prepared holes. Sprinkle tops with tomato and remaining mozzarella and basil. Bake for 25-30 minutes or until a skewer inserted into a muffin comes out clean. Stand for 5 minutes before transferring to a wire rack to cool. Serve.
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