1 cup SR flour
½ cup low fat milk*
1 cup of vegetables (steamed and roughly mashed)*
¼ cup low fat cheddar cheese (grated)
2 pieces of middle bacon (trimmed and diced)
Preheat oven to 180 degrees. Lightly grease muffin tin (I use a 24-hole mini muffin tin). Cook bacon in a pan. Combine the flour, egg and milk in a large bowl mix until smooth. Add vegetables, cheese and bacon. Stir until all ingredients are combined. Place mixture in muffin tin. Cook in oven for 15-20 minutes.
*Using low fat milk and cheese is a good way of reducing saturated fat and getting more calcium, but if making this recipe for children, stick with full fat dairy.
**I used a mixture of pumpkin, green peas, broccoli, carrot and zucchini which were pre-steamed left over from dinner last night, but you can use any veggies you like!
1 snack serve=2 muffins