2 Cups wholemeal self-raising flour
1 1/2 cups of milk
2 eggs, lightly beaten
100 g margarine or butter, melted
1/2 cup tasty cheese
2 carrots, grated
2 zucchini, grated
1/2 teaspoon mixed herbs
1 cup tasty cheese, extra for sprinkling
(you can substitute the carrots and zucchini for any vegetables you like. We have used tuna and corn in the past).
Pre-heat oven to 190°C and spray muffin tin with oil.
Place milk, eggs and margarine in a bowl and whisk together lightly. Sift flour into a large bowl, pour in the milk, egg and margarine mixture and combine. Add the cheese, carrot, zucchini and mixed herbs and fold together. Spoon mixture into prepared tray and sprinkle with extra cheese. Bake for 20 minutes or until they spring back when lightly touched. Cool on wire rack before serving.
This batch made 56 mini muffins. I freeze most of them and get them out as needed. We have weeks and weeks of healthy muffin snacks ahead of us.