These cheesy muffins are super easy to make and are packed full of flavour, as well as delicious vegetables - making them the perfect lunchbox addition or after school snack!
Ingredients
2 large eggs
1 cup of ricotta cheese
3/4 cup low fat milk
1/2 cup extra virgin olive oil
1/2 cup grated tasty cheese
1 medium carrot, grated
1 medium zucchini, grated
1/2 medium capsicum, finely chopped
1 Tablespoon spring onions, finely chopped
1/2 teaspoon salt & pepper, to season
1/2 teaspoon smoked paprika (optional)
2 cups wholemeal self raising flour
Directions
Preheat oven to 200C or 180C fan forced. Spray and line muffin tins and set aside.
In a large mixing bowl, whisk together the eggs, ricotta, milk, and oil, until it is a smooth liquid. Add in smoked paprika (optional) and season with salt and pepper.
Add in the cheese, carrot, zucchini, capsicum and onion, stirring through until just combined.
Spoon the mixture evenly into the muffin tins and place into the oven to bake for 20-25 minutes, or until the muffins spring back when touched.
Remove from oven and allow to cool slightly. Enjoy warm or store in an airtight container in the fridge for up to a week, or freeze for school lunches throughout the month.
