These are a great, nut-free snack for school lunchboxes and a good way of including some vegetables in your child’s day if she’s not a fan of eating them whole. I also love them for my own morning tea – served warm with a little butter and a cup of tea on the side … bliss!
335 g (2¼ cups) wholemeal self-raising flour
310 ml (1¼ cups) milk
80 ml (¹⁄₃ cup) olive oil
1 egg, lightly beaten
70 g (½ cup) grated zucchini (courgette)
80 g (½ cup) grated carrot (or use sweet potato)
100 g grated cheddar cheese
½ bunch chives, finely snipped
6 cherry tomatoes, halved
- Makes 12
Preheat the oven to 190°C (375°F). Line twelve muffin holes with silicone or paper cases.
Place the flour into a large bowl, make a well in the centre, then stir through the remaining ingredients apart from the tomato, until just combined.
Spoon the batter into the muffin cases and top each one with a half tomato, cut side up.
Bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean.
Transfer to a wire rack to cool. Serve warm or at room temperature.