Cheesy Veggie Lunchbox Muffins

How to make Cheesy Veggie Lunchbox Muffins  

Prep Time: 10 minutes        |        Cook Time:  20-22 minutes        |        Serves:  12 muffins       

Ingredients

• 1 cup White Mill self-raising flour
• 1 cup Westacre Dairy tasty shredded cheese
• 1 cup Market Fare frozen mixed vegetables, thawed and drained
• 2 Lodge Farms eggs
• ½ cup Farmdale full cream milk
• ¼ cup The Olive Tree extra virgin olive oil
• ¼ tsp Stonemill salt
• Stonemill pepper, to taste

Method

1. Preheat oven to 180°C (fan-forced). Line a 12-hole muffin tray with paper cases.
2. In a large bowl, combine the self-raising flour, salt, and pepper. Stir through the shredded cheese and the thawed and drained mixed vegetables.
3. In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing.
5. Divide the batter evenly between the muffin holes.
6. Bake for 20–22 minutes, or until golden and a skewer inserted into the centre comes out clean.
7. Cool slightly before packing into lunchboxes.

Pro Tip: Add 1 tbsp of Colway tomato sauce to the batter for a gentle flavour boost.

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