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Cheesy vegie muffins

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

IngredientsBrought to you by Essential Kids'

  • 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.

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