Vegetable savory muffins

They are perfect for lunchboxes and can be frozen for up to two months! 

INGREDIENTS

• 2 eggs
• ½ cup diced zucchini
• ½ cup canned beans
• ½ sweet corn
• 1 diced tomato
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic
• 1 tsp dried herbs
• 1 cup grated cheese
• 250ml low-fat milk
• 250g flour
• 3 tsp baking powder
• 2 tbsp melted butter

METHOD

Beat the eggs.  Add zucchini, beans, sweet corns, tomatoes, pepper, garlic, herbs, grated cheese, milk and mixt.  Add flour and mix again.

Add melted butter and mix again.  Add baking powder and mix again.

Grease a muffin tray with butter and pour the mixture into each hole.

Bake for 25 minutes at 200ºC (392ºF).

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