These muffins are an easy way to feed your kids much needed vegetables. They're tasty and can be a part of lunch or just as a snack with tea.
2 cups self-raising flour
270g medium carrots, coarsely grated
250g piece butternut pumpkin, peeled, deseeded, coarsely grated
100g zucchini, trimmed, coarsely grated
3/4 cup coarsely grated cheddar
1/2 cup milk
3 eggs, lightly whisked
3 tbs butter, melted
2 tbs chopped fresh chives
2 tsp dry oregano
Salt and freshly ground black pepper
Oil for greasing
Preheat oven to 210°C. Brush 12 medium (1/2 cup) muffin pans with melted butter or oil to grease.
Sift the flour and salt together into a large bowl. Add the carrots, pumpkin, zucchini, cheddar, ham, oregano, chives and black pepper. Toss to combine until the vegetables are well coated with the flour. Make a well in the centre of the vegetable mixture.
Whisk the milk, eggs and butter in a large jug. Pour into the centre of the vegetable mixture and use a large metal spoon to fold in until just combined. Don't overmix or the muffins will be tough.
Spoon the mixture into the greased pans and bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Transfer to a wire rack to cool.
Cut muffins in half and spread with butter. Sandwich back together and wrap individually in plastic wrap. Place in the freezer until required.
1. Keep in the freezer for 7-10 days. Pack the muffins for lunch while frozen - they will defrost and be ready to eat by mid-morning.
2. You can adapt this recipe as a low-fat, by using low-fat milk and switching ordinary ham to fat reduced one. Instead of butter you can use low-fat margarine.