Speedy Cheese and Vegetable Muffins

Makes 12
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

	1 Combine flour, paprika, cheese, pumpkin and zucchini in a bowl
	2 Add eggs and butter/margarine
	3 Add milk slowly. The mixture should be moist but avoid a runny consistency. Stir until just combined
	4 Spoon into greased 1/3 cup capacity muffin tins
	5 Bake at 200 C for 25 minutes or until a skewer inserted into the centre comes out clean