4th official day into School and I'm allready trying to think of new and exciting things to throw into the lunch box! Oh dear.... I had a quick scour through some recipe books and found an interesting idea from a small Tupperware magazine circa 2004. I've tweaked it a bit and I'm really happy with the end result (or should I say, the big school kid thinks they are yum too!) Also, I had to share the pic of "the big school kid" with a very funny zucchini! We had friends over on the weekend and they brought this from their vegie patch. The kids thought it was hilarious. Mr Zucchini was the life of the party!
"Most of these things should be found in your kitchen or vegie patch ;)"
2 cobs of corn
1 small zucchini
2 tablespoons finely chopped parsley
3 tablespoons mozzarella cheese
1 cup self raising flour
1 teaspoon baking powder
2 tablespoons light olive oil
2 tablespoons greek style yoghurt
how to make your green and gold muffins
Pre-heat oven to 190C fan forced. grease a muffin tray very! well or use cases.
Cut corn kernals off corn and place in a microwave safe container. Place the lid loosely. Pop in the microwave for 1 minute 30seconds. Set aside.
Grate the zucchini. Set aside
Sift the flour and baking powder into a large bowl.
In a seperate bowl combine the oil, egg and yoghurt. Add this to the flour mix along with the vegies, parsley and cheese. The mix will be quite wet. Give it a thourouh stir. Spoon into your muffin tin and bake for 25 minutes or until golden brown.
Let stand for a few minutes before turning onto a wire rack. enjoy!