Pack these muffins in the lunchbox, add some fresh fruit, and crackers to help fill up little tummies.
Ingredients
2/1/2 cups self-raising flour1 cup pumpkin, grated1 small zucchini, grated1/3 cup semi-dried tomatoes, chopped100g feta, crumbled1 cup milk 125g butter, melted2 eggsoil for greasingExtra cheese, optional
Tools
Measuring cupsGraterKnifeSifterBowlJugLarge spoonWhisk2 x Muffin tinsMethod
Pre-heat oven to 200 degrees.
Grease the muffin holes in the muffin pans.
Sift flour into a large bowl.
Add the vegetables and tomato. Mix well to combine. Make a well in the centre.
In the jug, add milk, cooled butter and eggs. Whisk to combine. Add into the flour mixture. Mix together briefly to combine. Do not overmix.
Spoon the mixture into the muffin holes till about 2/3 full. Top with a little extra cheese if you choose.
Bake for 15 - 20 minutes or until risen and golden. Cool in the pan for 5 minutes before turning onto a wire rack to cool completely.
Store in an airtight container in the fridge, or wrap in individual serves and freeze.
