• 2 cups grated vegetables (any combination of zucchini, potato, sweet potato, carrot, squash.
  • 1 1/2 cups self- rising flour
  • 3/4 cup grated cheddar cheese
  • 2 eggs, lightly beaten
  • 1/3 cup olive oil
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup low-fat milk
  • Cooking spray oil

To decorate:

  • 12 cherry tomatoes, halved (optional)
  • 1/2 cup peas
  • 1 carrot, cut into thin slices
  • Fresh basil leaves (optional)
  • Fresh parsley 
  • Large mixing bowl
  • Muffin tins
  1. Preheat oven 350*F.
  2. Grease a 12-hole muffin tin with spray oil.
  3. In a large bowl lightly mix vegetables, cheese and flour.
  4. In a bowl whisk together eggs, olive oil, milk and yogurt.
  5. Pour egg mixture onto vegetable mixture and stir until just combined.
  6. Spoon mixture evenly into the muffin tins and top by placing frozen peas on six and carrot slices on remaining six.  Bake 25-30 minutes.
  7. When cool insert tiny parsley stalks into each carrot slice to represent carrot foliage.

Alternative: Before cooking, place cherry tomatoes on muffins. When cooked and cool, add basil to the tomato topped muffins to represent tomato leaves.