Cheesy vegie muffins

Name: Cheesy vegie muffins
Cook time: 30 min
Ingredients: 2 cups self-raising flour; 1 1/2 cups lightly packed grated zucchini; 1 1/2 cups lightly packed grated carrot; 1/2 cup grated reduced fat tasty cheese*; 1/4 cup olive oil*; 125g can no added salt creamed corn; 3/4 cup reduced fat milk*; 1 large egg*; Canola oil spray*; *Look out for products available with the Heart Foundation Tick.

Heart Foundation

August 16, 2012

easyTime:< 30 mins

These healthy savoury muffins are perfect for a yummy lunchbox treat.

Ingredients

2 cups self-raising flour
1 1/2 cups lightly packed grated zucchini
1 1/2 cups lightly packed grated carrot
1/2 cup grated reduced fat tasty cheese*
1/4 cup olive oil*
125g can no added salt creamed corn
3/4 cup reduced fat milk*
1 large egg*
Canola oil spray*
*Look out for products available with the Heart Foundation Tick.

Method

Preheat oven to 190°C (170°C fan-forced). Sift flour into a large bowl, stir in zucchini, carrot and cheese.
Whisk together oil, creamed corn, milk and egg. Add to flour mixture and stir until ingredients are just combined.
Lightly grease a 12 x 1/3-cup capacity non-stick muffin pan with cooking spray. Bake in oven for 25-30 minutes or until muffins are light golden and just firm to touch.
These muffins will keep for up to 2 days in an airtight container in the refrigerator or can be frozen for up to 1 month.
Recipe and image provided courtesy of the Heart Foundation’s Mums United. Mums United is all about helping Australian mums and their families take small, easy steps towards a healthier lifestyle. Together we’re changing the shape of Australia.