These muffins are great for kids and grown-up lunch boxes alike! With all the goodness of Punjas flour, calcium from the cheese and vegetables, these are not only delicious, but nutritious too!
1.25 cups Punjas Normal Flour
1 cup Punjas Wholemeal Flour
½ tsp salt
2 tsp baking powder
2 tbsp brown sugar
¼ cup grated cheese
1 egg (lightly beaten)
¼ cup Punjas Canola Oil
1 cup Anchor UHT Milk
¾ cup grated or finely chopped veggies – carrots / zuccini / sweetcorn
Sift the flours together and add salt, sugar and baking powder into a large mixing bowl, stirring until all mixed together.
Add the grated cheese and stir making sure the cheese is well coated with flour.
In another bowl, whisk the egg, oil and milk together. Add the veggies and mix well.
Make a well in the dry ingredients and pour the wet ingredients into it. Fold the mixture together lightly until just combined. If traces of flour are visible, that is OK – over mixing will result in tough muffins!)
Scrape the batter into greased muffin tins and back for about 30 minutes until the tops begin to brown.