Ingredients

1 cup SR flour

1 egg

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)

Method

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