Name: Vegetable muffins: a great kids lunchbox recipe
Yield: makes 12
Ingredients: 335g wholemeal (whole-wheat) self-raising flour; 310ml milk; 80ml olive oil; 1 egg lightly beaten; 70g grated zucchini (courgette); 80g grated carrot (or use sweet potato); 100g grated cheddar cheese; half a bunch of chives finely snipped; 6 cherry tomatoes halved

Ingredients

335g wholemeal (whole-wheat) self-raising flour
310ml milk
80ml olive oil
1 egg lightly beaten
70g grated zucchini (courgette)
80g grated carrot (or use sweet potato)
100g grated cheddar cheese
half a bunch of chives finely snipped
6 cherry tomatoes halved

Method

STEP 1
Preheat the oven to 190C (375F). Line twelve muffin holes with silicone or paper cases.
STEP 2
Place the flour into a large bowl, make a well in the centre, then stir through the remaining ingredients apart from the tomato, until just combined.
Spoon the batter into the muffin cases and top each one with a half tomato, cut side up.
STEP 3
Bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean.
Transfer to a wire rack to cool. Serve warm or at room temperature.