Ingredients
- 1 egg
- 150ml natural yoghurt
- 80g butter
- 150ml full fat milk
- 1 carrot, peeled and grated
- 1 courgette, grated
- 1 small onion, diced
- 4 tablespoons sweetcorn
- 120g grated cheese
- 300g self-raising flour
Directions
1. Pre-heat the oven to 200C.
2. Line a muffin tin with paper cases.
3. In a bowl combine the egg, yoghurt, butter and milk.
4. Gradually stir in the chopped vegetables, cheese and flour, then combine well.
5. Divide the mixture evenly among the muffin cases and bake for 20-25 minutes or until cooked through and golden brown. Allow to cool before giving to little hands!
