Ingredients
To serve
Method
Vege muffins
1.Preheat oven to 200°C. Brush 16 third-cup muffin recesses lightly with oil. Sift flour into a large bowl.
2.Add pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the centre.
3.In a jug, whisk milk, butter and eggs together. Add to the bowl and mix lightly until just combined – do not over-mix.
4.Spoon into recesses until two-thirds full. Bake for 15-20 minutes until risen and golden.
5.Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Store in an airtight container.
To serve
6.Serve in lunchbox with a sandwich quarter, fruit and crackers.
