Savoury Texas Muffins

Makes 6

Ingredients
2 cups self-raising flour
1 teaspoon baking powder
1 teaspoon salt
1 small zucchini, grated
1 small carrot, grated
75g shaved mild salami, thinly sliced
1 cup grated cheddar cheese
2 eggs
3/4 cup milk
125g butter, melted

Method
Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) Texas muffin pan. Line base of each hole with rounds of baking paper.

Sift flour, baking powder and salt into a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, salami and 1/2 cup cheese to flour. Stir to combine.

Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.

Notes & tips
To freeze: Wrap each muffin in plastic wrap or store in a snap-lock bag. Freeze for up to 3 months. Remove from freezer in the morning. Place frozen muffin in lunch box. Muffin will be thawed by lunchtime.