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These savory muffins make a great lunchbox option for your kids or you. They can be frozen so that they can be used for recess and as an afternoon snack.
Preheat oven to 180C/160C fan. A muffin pan with 12 holes that holds 1/2 cup batter should be lined with paper cases. Combine 2 cups (300g) self-raising flour and 1 cup (120g) grated light cheddar cheese in a large bowl. Add two small, coarsely grated zucchini to the bowl. Season. Mix 3/4 cup (180ml) buttermilk and two eggs in a separate bowl. Add 1/4 cup (60ml) of vegetable oil. Combine the dry ingredients and the wet ingredients until they are well combined. Stay undermixed. Bake for 15 to 20 minutes or until a skewer inserted into the middle of a muffin comes clean. Cool in the pan for five minutes before transferring it to a wire rack. Serve warm or cold.
Paper cases. Combine 2 cups (300g) self-raising flour, 1 cup (120g) grated mild cheese, 2 cups (300g) coarsely grated small zucchini, and 1 tbsp chopped flat leaf parsley in a large bowl. Season. Mix 3/4 cup (180ml) buttermilk and two eggs in a separate bowl. 1/4 cup (60ml) of vegetable oil is also needed. Combine the dry ingredients and the wet ingredients until they are well combined. Stay undermixed. Bake for 15 to 20 minutes or until a skewer inserted into the middle of a muffin comes clean. Cool in the pan for five minutes before transferring it to a wire rack. Serve warm or cold.
