Ingredients
| Makes 12 |
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| 2 cups self-raising flour |
| 1 tsp sweet paprika |
| 1 cup grated reduced fat Australian Swiss-style cheese |
| 1 cup each of grated or mashed pumpkin and zucchini |
| 2 eggs, lightly beaten |
| 30g butter/margarine, melted |
| ½-1 cup reduced-fat milk |
Method
|
1
Combine flour, paprika, cheese, pumpkin and zucchini in a bowl |
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2
Add eggs and butter/margarine |
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3
Add milk slowly. The mixture should be moist but avoid a runny consistency. Stir until just combined |
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4
Spoon into greased 1/3 cup capacity muffin tins |
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5
Bake at 200 C for 25 minutes or until a skewer inserted into the centre comes out clean |