Savoury Muffins

These savoury muffins are a great lunchbox addition or picnic food.

Economical, easy to make and they freeze well - what more could you ask?!

You can substitute any of the vegetables with others you prefer - I have used sweet potato, corn kernels and finely chopped spinach as alternatives. 

Ingredients

1 large potato, grated

1/2 cup grated zucchini

3/4 cup chopped bacon

1/2 cup grated cheese

2 eggs, lightly whisked

1 1/2 cups milk

2 med carrots, grated

1 large onion, grated

2 1/2 cups self raising flour

Method

Combine vegetables in a large bowl. Add grated cheese and bacon, combine.

Add eggs and mix through. Add half of the milk and flour and mix until just combined, then add the remaining milk and flour, mixing until just combined (be careful not to over-mix as it can make the muffins tough).

Add to greased muffin trays and bake at 200C for approximately 25 minutes or until golden brown.

Makes approximately 24 (depending on how large you like them)

You can enjoy them hot from the oven with butter, but they are equally delicious as a cold snack or lunch!