Cheese and Veggie Muffins
 
 
Author::
Recipe type: lunch box
Ingredients:
  • 1½ cups self raising flour
  • 2 medium carrots
  • 1 medium zucchini
  • 1 ¼ cup grated Kraft Livefree cheese
  • 2 eggs
  • ½ cup milk
  • ⅓ cup coconut oil
Method:
  1. Preheat oven to 180°C.
  2. Add flour to a medium sized bowl.
  3. Grate the carrots and add it to the flour. You need about 1 cup of grated carrot.
  4. Grate the zucchini and add it to the bowl. You need about 1 cup of grated zucchini.
  5. Grate the cheese, but only add half of it to the bowl.
  6. In a small bowl, add eggs, milk and oil and whisk until combined.
  7. Pour this into the flour mixture and mix lightly with a wooden spoon.
  8. Add the muffin mixture to the patty pans / liners, then top with the remaining grated cheese. I wanted to try using baking paper as liners instead of patty pans, thought they might look a little bit fancy like a cafe muffin! But worried they wouldn’t turn out okay I opted for half and half!
  9. Pop them in the oven and bake for about 20 - 25 minutes or until nicely golden on top.
  10. Once the muffins were ready, I wished I had made them all using the baking paper. Not only did they look better, but the muffins in the patty pans stuck to the sides of the patty where they didn't in the baking paper.
Recipe by Planning With Kids at https://planningwithkids.com/2013/04/16/cheese-and-vegetable-muffins/