Description
These delicious Cheese and Vegetable Lunchbox Muffins are packed full of flavour and packed full of goodness. Great to freeze for school lunches all term long.
Ingredients
Scale
- 1 cup of ricotta
- 2 eggs
- 1/2 cup low flavour extra virgin olive oil
- 3/4 cup of milk
- 1/2 cup grated tasty cheese
- 1 medium grated zucchini
- 1 medium grated carrot
- 1/2 medium capsicum finely diced
- 1 tbsp spring onions finely chopped
- 1/2 tsp salt and freshly ground black pepper (optional)
- 1 cup plain self raising flour
- 1 cup whole wheat self raising flour
Instructions
- Preheat an oven to 180c line and grease your muffin tin
- Whisk the eggs, ricotta, oil and milk to make a smooth liquid
- Season with salt and pepper (if using) and add the cheese, zucchini, carrots, capsicum and spring onions and stir through
- Carefully mix through the flour until just combined, ensuring you do not over-mix
- Spoon the mixture evenly into the prepared muffin tins
- Bake for around 15 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
- Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely (see note)