These muffins are a handy kid-friendly, on-the-go snack for between meals. You can actually use whatever veg you have on hand - great for using up any random wrinkly ones you find in the fridge!
1 medium zucchini, grated
1 medium carrot, grated
½ red capsicum, finely chopped
1 cup wholemeal flour
1 tablespoon plain greek yoghurt
¼ cup milk
¼ cup feta, crumbled
1½ teaspoons baking powder
1 teaspoon chives, finely chopped
1 teaspoon parsley, finely chopped
1 tablespoon olive oil
Preheat oven to 180°C and grease muffin tray with olive oil.
Place zucchini and carrot into either a sieve or a clean tea towel and squeeze out the juice.
Place zucchini, carrot, capsicum, parsley, chives, feta, milk, yoghurt and egg in a large bowl and stir until combined.
Add flour and baking powder to wet ingredients and fold in gently until just combined.
Spoon the mixture evenly between muffin trays (you could also sprinkle seeds on top to decorate if wished - omit these for very small children though!).
Bake for 20-25 minutes or until golden and mixture is set.
Makes 8 muffins