For this week’s Monday Meal we have a recipe for savory muffins.

Bake them ahead of time so they are ready to take with you to work and/or pack in school lunches.

They’re simple to make, so you can whip up a batch or two in no time!

Store them in an airtight container in the fridge for a few days.

Or, wrap them tightly in glad wrap to store in the freezer for up to a few months. 

– – – – – – – – – –
Makes 6 large muffins

Ingredients

450g zucchini, finely grated
100g cauliflower, finely diced
1 onion, finely chopped
4 slices ham, finely sliced
1 ¼ Mozzarella cheese, grated
1 c self-raising flour
½ c vegetable oil
5 eggs, lightly beaten
1 tsp salt
1 tsp pepper

Method

Preheat oven to 180°C.

Place all ingredients in a large bowl and mix to combine.

Line a 6 hole large muffin pan with muffin paper cups.

Bake 35 – 40 mins, or until golden brown and set in the middle.