These are a great, nut-free snack for school lunchboxes and a good way of including some vegetables in your child’s day if she’s not a fan of eating them whole. I also love them for my own morning tea – served warm with a little butter and a cup of tea on the side … bliss!
- 335 g (2¼ cups) wholemeal self-raising flour
- 310 ml (1¼ cups) milk
- 80 ml (¹⁄₃ cup) olive oil
- 1 egg, lightly beaten
- 70 g (½ cup) grated zucchini (courgette)
- 80 g (½ cup) grated carrot (or use sweet potato)
- 100 g grated cheddar cheese
- ½ bunch chives, finely snipped
- 6 cherry tomatoes, halved
- Preheat the oven to 190°C (375°F). Line twelve muffin holes with silicone or paper cases.
- Place the flour into a large bowl, make a well in the centre, then stir through the remaining ingredients apart from the tomato, until just combined.
- Spoon the batter into the muffin cases and top each one with a half tomato, cut side up.
- Bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean.
- Transfer to a wire rack to cool. Serve warm or at room temperature.