09/02/2021 
CategoryBaking, Cold Meals, Cold Meals, Everyday, Hot Meals, Hot Meals, Lunch, Recess, Snacks, Vegetarian, Wholegrains
Yields40 ServingsQuarter (10 Servings)Half (20 Servings)Default (40 Servings)Double (80 Servings)Triple (120 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
8 zucchinis, grated
4 carrots, grated
2 brown onions, halved, thinly sliced
2 cups self-raising flour, sifted
10 eggs, lightly beaten
½ cup extra light olive oil
2 cups grated reduced-fat tasty cheese
Method
1
Preheat oven to 180°C. Lightly coat muffin tins with canola or olive oil spray.
2
Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.
3
Pour mixture into muffin wells.
4
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Tips
- This recipe can be served hot or cold!
Ingredients
8 zucchinis, grated
4 carrots, grated
2 brown onions, halved, thinly sliced
2 cups self-raising flour, sifted
10 eggs, lightly beaten
½ cup extra light olive oil
2 cups grated reduced-fat tasty cheese
Directions
1
Preheat oven to 180°C. Lightly coat muffin tins with canola or olive oil spray.
2
Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.
3
Pour mixture into muffin wells.
4
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
