Everyone loves a muffin, don’t they? Well Harry does. So I decided all my savoury muffin variations should be pick ‘n’ mixed because they are absolutely ideal for using up leftover veggies. It is a Saturday after all, and while my Saturday’s used to be about long lunches, they are now all about clearing out the fridge. Aren’t they?

Wine tonight I think.

Nutrition Note: Savoury muffins can be a fun and healthy way to get fussy eaters to eat their vegetables.

Tip: Freeze muffins for school lunches, they will slowly defrost in the lunchbox just in time for lunch and also act as a cool pack to keep other food fresh.

Ingredients

• 3/4 cup tasty cheese, grated
• 1/3 cup olive oil
• 2 eggs
• 3/4 cup milk
• 2 cups plain flour, sifted (try wholemeal)
• 3 teaspoons baking powder
• Pick 'N' Mix (Add at least two of these)
• 1 carrot, peeled, grated
• 1 zucchini, peeled, grated
• 1/4 cup finely diced onion, gently fried
• 1/4 cup finely sliced leek, gently fried
• 2 tbs fresh herbs, finely chopped - e.g. chives, parsley, thyme
• 1 small can corn kernels or 1 fresh corn cob
• 1/4 cup frozen peas
• 1/4 cup grated capsicum
• 1 tbs chia seeds
• 2 - 3 rashers of bacon, finely chopped, gently fried

Method

Step 1

Pre-heat oven to 180. In a large bowl, combine the cheese, oil, milk, egg and pick 'n' mix ingredients. Add the sifted plain flour and baking powder, folding in gently until just combined.
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Step 2

Spoon mixture in to a lightly greased 12-hole muffin pan. Bake for 20 minutes or until golden. Serve warm or cold. -