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- INGREDIENTS
- 2 1/2 cups self-raising flour
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 2 x 125g can corn kernels, drained
- 1 cup grated tasty cheese
- 1 cup milk
- 125g butter, melted and cooled
- 2 eggs
How to Make It
Step 1
Preheat oven to 200C or 180C fan-forced. Brush 12 large muffin cups lightly with oil.
Step 2
Sift flour into a large bowl and add carrot, zucchini, corn and cheese. Stir to combine and make a well in the centre.
Step 3
Whisk eggs, milk and butter in a jug. Add to the bowl and fold together until just combined; do not overbeat.
Step 4
Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.
croissants with grated cheese and tomatoes and put lids back on. Serve immediately.
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