 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe was sent to me by my mum,who thought that her beloved grandchildren might enjoy them! The first time I made them they didn't even get a chance to go cold,as the children and I devoured them.I have since made them to take to our local playgroup end of term party,and once again,children and parents alike loved them.They are so simple and delicious,and a great way to get some extra veggies into your children.Perfect for picnics and lunchbags.I often pack a few in a tub for when we go shopping for child friendly snacks.I should imagine that these would be good served warm with pre dinner drinks or as part of a finger buffet. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
3 slices rindless bacon, finely sliced |
1 large carrot, grated |
1 large zucchini, grated |
3 eggs |
1 cup cheese, grated |
1/4 cup cream |
1/2 cup self rising flour |
Directions:
1. Heat the oil in a large pan and sauté onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
2. Transfer mixture to a bowl to cool.
3. Beat the eggs, cream and cheese together; season to taste.
4. Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
5. Grease and flour little muffin/bun tins. Spoon mixture into the holes.
6. Bake at 180°C/350°F/Gas 4 for 15-20 minutes.
|
|