Hearty, gooey vegetable madness.

Serves 4. Easy, but grating everything takes a while.

Ingredients

• Muffins
  • Oil for greasing muffin pans
  • 300g self-raising flour
  • 3/4 tsp salt
  • 270g carrots, coarsely grated
  • 250g pumpkin, peeled, deseeded, coarsely grated
  • 100g zucchini, trimmed, coarsely grated
  • 65g cheddar, coarsely grated
  • 125g mozzarella, coarsely grated
  • 2 tbsp fresh chives, chopped
  • 125ml milk
  • 3 eggs, lightly whisked
  • 3 tbsp butter, melted
• Garnish
  • Butter
  • 2 red onions, sliced

Method

• Preheat oven to 210°C. Brush 12 medium muffin pans with oil.
• Sift flour and salt together in a large bowl. Add the carrots, pumpkin, zucchini, cheese, and chives. Toss to combine until the vegetables are well coated with the flour. Make a well in the center of the mixture.
• Whisk the milk, eggs and melted butter together, then pour into the center of the vegetable mixture. Use a large metal spoon to mix until just combined (don't overdo it or the muffins will be tough).
• Spoon the mixture into the muffin pans (don't put in too much; the mixture shouldn't reach above the level of the pan). Bake in preheated oven for 20 minutes (or until a skewer poked into the center of the muffins comes out clean).

Notes

Serve with butter (or sour cream) and sliced raw red onions.

Pics