2 c self-raising flour
½ tsp salt
black pepper to taste
1 c grated cheese
50g butter, melted
2 large eggs
¾ c milk
250g zucchini, grated (about 3)
Heat oven to 210C. Line 12-muffin or
24-mini muffin tray with lightly greased muffin cases or just grease the tray.
Mix flour and salt in a bowl with pepper and cheese. Mix eggs and milk in
another bowl, add zucchini and butter. Fold dry ingreds into egg mixture and
mix to just combined. Spoon into muffin cases amd bake for 12-15 min until the
tops are golden and the muffins spring back when pressed in the centre.
Simon Holst’s recipe from the Feb/Mar 2011
issue of Little Treasures.