Savoury muffins

These are the perfect way to use up veggies and herbs in the fridge, ensure the kids are eating a nutritious snack and best of all, you can freeze them - perfect for emergencies.

Credit: Adam Liaw

• makes

  12

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 225 g (1½ cups) self-raising flour
• 95 g (⅓ cup) plain yoghurt
• 60 ml (¼ cup) milk
• 60 ml (¼ cup) olive oil
• 1 large egg
• 1 carrot, grated
• 1 zucchini, grated
• ½ cup halved cherry tomatoes
• ¼ cup pesto
• ¼ cup cherry bocconcini

Instructions

1. Preheat the oven to 180˚C. Grease a 12-hole muffin tin.
2. Place all the ingredients into a large bowl and stir until just combined. Spoon the mixture into prepared muffin tin and bake for about 15 minutes or until a skewer inserted into a muffin comes out clean. Allow to cool slightly before serving.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.