2-3 grated carrots
1 grated zucchini
1 cup grated pumpkin
1 cup wholemeal self raising flour
1 cup Self raising flour
1 tbs chives
1 tbs parsley
3/4 tbs salt
3 eggs
Half a cup of milk
3 tbs butter/margarine (melted)
Half a cup of grated tasty cheese
1/3 cup grated Parmesan cheese
Canola spray
METHOD
Squeeze the juice from the zucchini and pumpkin and place all grated veggies in a bowl.
At flours, herbs, and salt, and mix until the veggies are coated in the flour.
In a separate bowl beat the eggs, milk and butter.
Make a well in the centre of the veggies and add the egg mixture. Add the cheeses and stir until mixed well (but not too much or the muffins will become tough).
Spoon into a greased muffin tray (12 capacity) and bake on 180 degrees C for around 25 minutes or when squewer inserted into the centre comes out clean.
Once cooled, freeze individually wrapped in cling film.
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