Vegetable, Cheese and Chutney Muffins

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Easy (2874)      Vegetarian (1517)      Simple (966)      Muffins (91)     
Delicious, healthy muffins ideal for an easy snack on the go.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 12

1 1/2 cups self raising flour
1 cup grated carrot
1 cup grated zucchini
1 cup grated low fat cheese
1 tbs grated parmesan
2 eggs or equivalent Orgran No-Egg
1/4 cup skim milk
1/4 cup chutney
1/3 vegetable oil (I use rice bran oil)
Tabasco Sauce to taste (optional)
Salt and pepper to taste


Preheat oven to 180 degrees.

Combine flour, carrot, zucchini, parmesan and half the cheese in a bowl.

Season with salt and pepper to taste.
Mix until well combined.

Combine egg (or No-Egg) in a jug together with milk, chutney and oil. Stir well to combine and add to flour mixture.

Season with Tabaso Sauce to taste (optional).

Mix until just combined. **The flour mixture should be sticky and thick but manageable, if mixture is too dry, add a small amount of milk until it is easier to manage.

Spoon ingredients evenly into muffin tin (I use patty pans in the tin as I find this easier).

Sprinkle remaining cheese on muffin mixture.

Bake in oven for 25 minutes or until cooked through and golden.

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