Zucchini and Cheddar Muffins
Cook Time 30 minutes
Servings makes 12
Ingredients
¼ cup macadamia oil (or olive oil)
1 cup milk
2 eggs
2 cups self-raising flour, sifted
1 sprig of rosemary, leaves finely chopped
1 cup freshly grated cheddar cheese
1 large zucchini, grated
Pinch salt
Method
Preheat the oven to 180°C and line a regular 12-hole muffin tin with patty pans.
In a large bowl, whisk the oil, milk and eggs together. Fold in the flour, salt, rosemary and cheese followed by the zucchini.
Spoon mixture into patty pans three-quarters of the way full and top with extra cheese. Bake for 20-25 minutes or until golden and a toothpick inserted into a muffin comes out clean.