Cheesy Garlic Muffins
Canteen = Everyday
Simple and savoury lunchbox snack that freezes well and is a hit with the kids young and old!
100g margarine, melted
1/2 cup reduced fat milk
100g reduced fat cheese (grated or small cubes)
2 small carrots, grated and moisture squeezed out
2 small zucchinis, grated and moisture squeezed out
2 cups self raising flour
3 cloves garlic, minced
Salt and pepper to season
Preheat fan-forced oven to 180 degrees and grease a 12 hole muffin tin.
Whisk margarine, eggs and milk together in a large bowl. Add cheese, carrot, zucchini and salt / pepper. Stir until combined. Add flour and continue to mix until it forms a thick, smooth batter.
Pour batter evenly into the 12 muffin holes.
Bake for 30 minutes or until golden brown on top.
Serve warm, or let cool and store in an airtight container.