Ingredients
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2 teaspoons oil
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1 onion (finely chopped)
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1/2 cup wholemeal flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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3 eggs (lightly beaten)
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1/4 cup oil (I use either rice bran oil or canola oil)
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2 tablespoons sunflower seeds
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1/4 cup edam cheese (grated)
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1 large carrot (grated)
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1/2 cup drained canned corn
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1 large courgette (zucchini, grated)
Instructions
- Pre heat the oven to 180'C.
- Saute the onion in the 2 teaspoons of oil over med heat until soft.
- Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
- In another bowl combine the second measure of oil with the eggs.
- Pour the egg mix into the vegetable mixture and mix lightly.
- Spoon into 12 lightly greased muffin pans.
- Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
- Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.