FOR VEGETABLE MIXTURE:
Vegetable Nuggets, Hebbars Kitchen
Easy Vegetarian Tacos With Baked Beans, Chitra's Food Book
Kid-Friendly Pasta Salad, Little Sunny Kitchen
250g grated tasty cheese (approx 2 loose cups)
2 cups of self-raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsp of baking powder to each cup of plain flour. Metric cup size 250ml)
2 eggs (yogurt and buttermilk are good substitutes for eggs - use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced)
1½ cups of milk
Small can of corn kernels (125g)
Half red capsicum
Large handful of baby spinach
Salt and pepper to taste
Fresh basil leaves to add to the mix and on top (optional)
Preheat oven to 180°C (356°F)
Sift flour into a large bowl.
Whisk eggs, chop capsicum, spinach (and optional basil).
Make a well in the flour, add in the rest of the ingredients and mix until combined.
Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.
Cheese and Veg Muffins, Learn To Play At Home
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