Veggie Muffins
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INGREDIENTS:
225g (1 1/2 cups) plain flour
3 teaspoons baking powder
1 cup coarsely grated carrot
1 cup coarsely grated zucchini
80g (1 cup) coarsely grated cheddar
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil
INSTRUCTIONS:
- Preheat OTG to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases
- Sift the flour and baking powder into a large bowl. Add the carrot, zucchini and half the cheddar. Season with salt and pepper, and mix until well combined.
- Whisk the egg, milk and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
- Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 25 minutes or until golden.
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