Cheesy vegetable muffins Makes 12
310g creamed corn
¾ cup reduced fat grated cheese
1 small zucchini, grated
1 tomato, diced finely
1 tbsp chopped chives
1/3 cup olive oil
1 egg
¾ cup reduced fat milk
2 ½ cups self-raising flour
1/2 tsp salt
freshly ground black pepper
- Pre-heat oven to 180C
- Line 12 hole muffin pan with paper cases
- Combine all ingredients in a large bowl and stir until just combined
- Spoon into muffin cases
- Bake for 15-20 mins or until golden
Fruity oat slice Makes 12
1 ½ cups traditional oats
1 ½ cups cornflakes
1/3 cup dessicated coconut
80g pitted dates chopped
80g dried apple chopped
¼ cup sunflower seeds
395g can condensed skim milk
¼ cup brown sugar
- Pre-heat oven to 170C
- Line a 20cm X 30cm baking tray with baking paper.
- Combine oats, cornflakes, coconut, dates, apple and sunflower seeds in a large bowl
- Combine condensed milk and sugar in a microwave safe bowl. Microwave on medium for 4 minutes, stirring after each minute
- Add to dry ingredients and mix until well combined
- Press mixture into tray (wetting your hands might help)
- Bake for 15-20 mins until firm. Leave to cool in tray before slicing
Quick quesadillas serves 2
2 small tortillas
½ avocado mashed
½ tomato, seeded and diced
1 tbsp salsa or taco sauce
¼ cup reduced fat grated cheese
Coriander, chopped (optional)
- Heat sandwich press. Spread 1 tortilla with avocado.
- Top with tomato, sauce and cheese. Top with second tortilla.
- Cook in sandwich press for 2-3 minutes or until cheese melts. Cut into wedges to serve.
NB Can use leftover Mexican mince to make more substantial quesadillas