Big Vegetarian Muffins

Ingredients

• 2 cups SR flour
• 2 spring onions, chopped
• 1 tablespoon grated carrot
• 1 tablespoon grated zucchini
• 1 tablespoon grated sweet potato
• 1 tablespoon finely chopped red capsicum
• 125gm can sweet corn
• 1 cup skim milk
• 2 eggs (lightly beaten)
• 1 tablespoon chopped parsley
• 1 teaspoon seeded mustard
• serves 6

Directions

1. Combine all dry ingredients in a large bowl.
    
   Make a “well’ in middle and add milk, eggs and mustard. Do not overmix (mixture should be a bit lumpy).
2. Divide mixture into six large non-stick muffin trays.
3. Bake at 200C for 25 minutes.