Ingredients:
- 1 large grated zuchinni (squeeze out juices & drain on paper towel)
- 1 large grated carrot
- 1 small red capsicum finely diced
- 1/2 cup diced sundried tomatoes
- 1/2 cup sliced olives
- 1/2 cup finely chopped basil
- 1/2 cup crumbled fetta
- 1/2 cup shredded tasty cheese
- 2 tablespoons store bought pesto
- 1 small can corn kernels
- 1/2 cup milk
- 1/4 cup greek yoghurt
- 1/4 cup olive oil
- 2 eggs
- 2 cups S/R Flour
- Salt & pepper
Method:
- First in a large mixing bowl whisk the milk, oil, yoghurt, eggs & pesto.
- Add the sifted flour, salt & pepper.
- Add all the veggies, cheeses & give it a mix.
- Don't over mix just enough to combine all ingredients. Should be thick, wet & lumpy.
- Grease your muffin tins & bake at 180c approx 25min or until golden, depending on your oven.
- Cool completely in the tin before removing muffins. Best served chilled.
NOTE
- These can be frozen for lunchboxes
- Perfect for picnics
- Delicious served with sweet chilli sauce & tomato sauce
- Tweak the recipe as you wish, tweak & switch up the veggies as you like
- This can also be baked in a slice tray
