Cheesy Zucchini Mini Muffins
Kids love these freezer friendly mini muffins. Have them for dinner with a soup (Cauliflower works well) and keep some leftovers for the lunchbox. Or just make them as a lunchbox treat and store in the freezer ready to pack.
2 medium zucchinis
1/2 onion, chopped
1 tbls oil
1/2 cup 75g of wholemeal flour
75 g of cheddar cheese
50 g of parmesan cheese
salt and pepper
Preheat your oven to 200 degrees (fan-forced) and lightly grease 2 x 6 shallow cupcake trays.
Grate the cheddar and parmesan cheesed set aside until needed.
Put oil in pan and cook onion until pale.
Grate the zucchinis into a large bowl and then add the eggs, wholemeal flour, onion, grated cheeses and salt and pepper and mix with a spoon to combine.
Divide the mixture between the trays and cook for 12 – 15 minutes or until golden.
Mixture can be doubled. Can also be cooked in larger muffin tins.