These delicious savory muffins are great for kids’ lunchboxes or your own. You can freeze them, so they are ready for recess or as a mid-afternoon snack.
Preheat oven to 180C/160C fan. Line a muffin pan that is 12 holes and holds 1/2 cup of batter with paper cases. In a large bowl, combine 2 cups (300g) of self-raising flour, 1 Cup (120g) of grated light cheddar cheese, and two coarsely grated small zucchini. Season. Mix 3/4 cup (180ml), buttermilk, and two eggs in a separate bowl. Add 1/4 cup (60ml) of vegetable oil. Mix the dry ingredients with the wet ingredients until well combined. Stay undermixed. Bake for 15-20 minutes or until a skewer inserted in the middle of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve hot or cold.
Paper cases. In a large bowl, combine 2 cups (300g) self-raising flour, 1 Cup (120g) grated mild cheddar cheese, two coarsely grated small zucchini (squeezed for excess water), and 1 tbsp chopped flat-leaf parsley. Season. Mix 3/4 cup (180ml), buttermilk, and two eggs in a separate bowl. Add 1/4 cup (60ml) of vegetable oil. Mix the dry ingredients with the wet ingredients until well combined. Stay undermixed. Bake for 15-20 minutes or until a skewer inserted in the middle of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve hot or cold.
