Name: Zucchini, carrot and honey muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 zucchini, grated (see notes); 1 carrot, grated (see notes); 1 green shallot, finely chopped; 125.00 ml grated tasty cheese; 300.00 gm self-raising flour; 3 eggs; 56.88 gm extra virgin olive oil; 250.00 ml plain yoghurt; 89.38 gm honey; 40.00 ml chopped fresh coriander leaves

Zucchini, carrot and honey muffins

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Sweet and savory veggie muffins with a touch of honey - perfect for kids' lunchboxes!

Ingredients:

1 zucchini, grated (see notes)
1 carrot, grated (see notes)
1 green shallot, finely chopped
125.00 ml grated tasty cheese
300.00 gm self-raising flour
3 eggs
56.88 gm extra virgin olive oil
250.00 ml plain yoghurt
89.38 gm honey
40.00 ml chopped fresh coriander leaves

Instructions:

Preheat the oven to 190°C/170°C fan-forced and generously grease a 12-hole (1/3-cup-capacity) muffin pan.
Combine zucchini, 3/4 of the carrot, onion, cheese, and flour in a large bowl, stirring to mix well.
In a bowl, combine whisked eggs, oil, yogurt, and 2 tablespoons of honey. Mix into the zucchini mixture and season with salt and pepper. Add coriander and combine well. Distribute evenly in the pan and sprinkle the remaining carrot on top. Finish by drizzling with the remaining honey.
Bake for 15 to 20 minutes until golden and firm to the touch. Rest in the pan for 5 minutes, then cool on a wire rack. Enjoy warm or cold.

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