Description
FREEZER FRIENDLY
Scale
Ingredients
- 1 cup (250 ml) milk
- 1/4 cup (60 ml) olive oil
- 2 eggs
- 2 cups (300 grams) wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- 1/3 cup (50 grams) parmesan, grated
- 1 cup (100 grams) shredded mozzarella cheese
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup corn kernels
- 1/2 cup mixed herbs, chopped (basil, dill, chives are lovely)
- sea salt and pepper
Instructions
- Preheat oven to 180 degrees celsius (350 F). Line a 12 hole muffin tin with papers, OR one (21cm x 11cm x 6cm) loaf pan OR four (15cm x 8cm x 4cm) mini loaf pans with baking paper. Set aside. Place the milk, olive oil and eggs into a large bowl and whisk to combine. Add the flour, baking powder, parmesan, cheddar, carrot, zucchini, corn, mixed herbs and sea salt and pepper and stir to combine. Divide the batter between the prepared tins and bake until gorgeously golden and when a skewer inserted removes cleanly.
- NOTE: The muffins will take approx. 15 minutes, the standard loaf approx. 45 minutes, the mini loaves approx. 20 minutes.