Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 12


2 teaspoons oil

1 onion, finely chopped

1 large carrot, grated

1 large zucchini, grated

½ cup drained canned corn

¼ cup grated low-fat cheese

½ cup wholemeal self-raising flour

½ teaspoon salt

3 eggs, lightly beaten

¼ cup oil

2 tablespoons sunflower kernels


1. Heat oil in a frypan and sauté onion until soft. Place in a large bowl. Add carrot, zucchini, corn, cheese, flour and salt to the bowl.

2. Combine eggs and oil and stir into vegetable mixture.

3. Spoon mixture into lightly greased muffin pans. Sprinkle with kernels and bake in a moderate oven (180°C) for 30 minutes.

Nutrition Information

PER SERVE: 470kJ (110cal). Protein 4g. Fat 8g. Carbohydrate 6g. Sodium 164mg. Potassium 138mg. Calcium 37mg. Iron 0.8mg. Fibre 1g.
Recipe sourced from The RECORD