Approx 500 grams grated zucchini, 4-5 normal zucchini
1 carrot grated
1 medium onion peeled and diced finely
About 2 tbsp chopped parsley
1 cup grated cheese, get a good strong cheddar
1 cup self-raising flour
¼ cup canola oil, I had Rice Bran Oil and that worked well
Salt and pepper
4-5 eggs (depending on size)
Pre heat your oven to 180C
Drain your grated zucchini, by placing them in a clean tea towel, and squeezing out as much moisture as you can, you will be surprised how much comes out of even very firm vegetables.
Put into a large bowl, and add the grated carrot, onion, cheese, flour and canola oil. Stir together, and add plenty of salt and pepper.
Add 4 eggs, and stir the mixture thoroughly, it should be moist but not to runny. Unlike normal muffins, this batter can take plenty of stirring without producing a tough result. If the mixture looks to dry, add the remaining egg.
Bake in greased muffin trays for about 20-25 mins at 180C until golden brown. Mini muffins will only take 15-20 mins.
If you are feeding meat eaters, 3-4 rashers of chopped bacon can also be added to the mixture before baking
I also reckon these would work a treat with a little crumbled feta and a pinch or 2 of chilli...that could be an experiment for the coming weekend.
These turned out wonderfully well and I am quite proud of my first attempt at muffins, so thank you Plum Kitchen for the recipe.
They all went down a treat at brunch and at the BBQ, and even children like them, so it is a great way to hide some veggies. And a pretty good start to my baking journey....next up getting in to the Christmas spirit with Christmas muffins.