Zucchini Muffins

What you need:

2 cups self raising flour
1 tsp mustard powder
2 tbsp chopped chives
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
1 medium sized zucchini, grated
250ml Stock -Vegetable
2 eggs, lightly beaten
2 tbsp extra virgin olive oil

Putting it all together:

·        Sift flour in a bowl then stir in mustard powder, chives, cheeses and zucchini.

·        Combine Campbell’s Real Stock, eggs and oil in a jug. Pour into dry mix then stir gently to just combine all ingredients.

·        Pour into a greased 12 hole regular sized (1/3 cup capacity) muffin tray Bake in a preheated oven at 200°C for 25 minutes or until golden.

·        Serve warm with lashings of butter.

HINT: To make into a delicious canape pour muffin batter into two lightly greased 24 hole mini muffin tray. Bake at 200°C for 15-20 minutes or until golden. Cool slightly, then slice muffin in half. Top muffin base with either slices of brie, or with cream cheese and semi dried tomato or smoked salmon, then top with other half of muffin. Make a double batch and freeze them. Enjoy !