• Author: Sneh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Cuisine: Vegetarian


  • olive oil for greasing
  • 2 cups self raising flour
  • 3/4 teaspoon salt
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 1/2 cup spring onions/shallots, finely sliced
  • 3/4 cup coarsely grated mozzarella (for a lighter taste) or cheddar (for a stronger taste)
  • 1/2 cup milk
  • 3 eggs, lightly whisked
  • 60g butter, melted
  • dash of paprika (optional)


  1. Preheat oven to 210C. Grease 10 holes of a 1/2 cup capacity muffin tin with olive oil.
  2. Sift the flour and salt together in a large bowl. Add carrot, zucchini, shallots and cheese. Toss to combine until the flour coats the veggies. Make a well in the centre of the mixture. Whisk milk, eggs and melted butter in a jug and pour in the well. Using a light hand, gently fold the muffin mix with a metal spoon until just combined.
  3. Spoon the mixture into prepared tins and bake in the pre-heated oven for 20 minutes until golden and cooked through. Transfer to a wire rack to cool.
  4. To freeze, cool completely, slice in half, butter it, put halves back together and freeze in a ziplock bag.

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