2 cups self-raising flour
1 tsp baking powder
1 tsp salt
1 zucchini, grated
1 carrot, grated
75g shaved salami, thinly sliced (mild for kids, hot if you like)
1 cup grated cheddar cheese
3/4 cup milk
125g butter, melted
Preheat oven to 200°C. Lightly grease 2 x 12 hole muffin pan (or mini muffin pan/x-large muffin pan). Line base of each hole with rounds of baking paper.
Sift flour, baking powder and salt into a large bowl.
After grating veggies, squeeze out excess moisture.
Add vegetables, salami and 1/2 cup cheese to flour. Stir.
Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until combined.
Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. When done, leave to cool on bench for 5-10mins before turning onto wire rack
These freeze amazingly well, wrapped individually in cling wrap and are perfect for morning of afternoon tea!
Remember just to watch the quantities - and be aware of the final consistency of the mixture.
Substitute the meat:
- Ham instead or with the salami, bacon
- sliced olives, capsicum, mushrooms, wilted spinach, onion, sun dried tomato, corn
- Chives, chilli, paprika, oregano
- mozzarella, Parmesan