Vegie muffins

Method

• 1
  Preheat oven to 210°C. Brush 12 medium (125ml/1/2 cup) muffin pans with melted butter or oil to grease.
• 2
  Sift the flour and salt together into a large bowl. Add the carrots, pumpkin, zucchini, cheddar and chives. Toss to combine until the vegetables are well coated with the flour. Make a well in the centre of the vegetable mixture.

• 3
  Whisk the milk, eggs and butter in a large jug. Pour into the centre of the vegetable mixture and use a large metal spoon to fold in until just combined. Don’t overmix or the muffins will be tough.
• 4
  Spoon the mixture into the greased pans and bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Transfer to a wire rack to cool.
• 5
  Cut muffins in half and spread with butter. Sandwich back together and wrap individually in plastic wrap. Place in the freezer until required.