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Cheese & ham muffins

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  • Author: Wendy Blume
  • Yield: 12 1x


  • Canola oil cooking spray
  • 2 cups self-raising flour
  • ¾ cup grated parmesan cheese
  • 1 carrot, peeled, grated
  • 1 zucchini, peeled, grated
  • ½ red capsicum, seeded, finely diced
  • 100g ham, chopped
  • 2 eggs, whisked
  • 1 cup milk
  • 90g butter, melted
  • 1 tbsp tomato chutney (optional, but delicious)


  1. Preheat oven to 170°C. Grease a 12-hole muffin tin with cooking spray and line with muffin cases (if you like).
  2. Sift the flour into a large mixing bowl. Stir through the parmesan, vegies and ham. Season with black pepper.
  3. In a separate bowl, combine the egg, milk, butter and chutney (if using).
  4. Pour the wet ingredients into the dry and stir to combine without overmixing. Divide between the muffin holes and bake for 25–30 minutes or until golden.


(This recipe is from Vegie Smugglers 2)

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