Zucchini and Cheddar Muffins

Cook Time 30 minutes

Servings makes 12

Ingredients

¼ cup macadamia oil (or olive oil)

1 cup milk 

2 eggs

2 cups self-raising flour, sifted

1 sprig of rosemary, leaves finely chopped

1 cup freshly grated cheddar cheese

1 large zucchini, grated

Pinch salt 

Method

Preheat the oven to 180°C and line a regular 12-hole muffin tin with patty pans.

In a large bowl, whisk the oil, milk and eggs together. Fold in the flour, salt, rosemary and cheese followed by the zucchini.

Spoon mixture into patty pans three-quarters of the way full and top with extra cheese. Bake for 20-25 minutes or until golden and a toothpick inserted into a muffin comes out clean.