- makes 12 serves
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 225 g (1½ cups) self-raising flour
- 95 g (⅓ cup) plain yoghurt
- 60 ml (¼ cup) milk
- 60 ml (¼ cup) olive oil
- 1 large egg
- 1 carrot, grated
- 1 zucchini, grated
- ½ cup halved cherry tomatoes
- ¼ cup pesto
- ¼ cup cherry bocconcini
Instructions
- Preheat the oven to 180˚C. Grease a 12-hole muffin tin.
- Place all the ingredients into a large bowl and stir until just combined. Spoon the mixture into prepared muffin tin and bake for about 15 minutes or until a skewer inserted into a muffin comes out clean. Allow to cool slightly before serving.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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