Savoury Texas Muffins

Ingredients

• 2 cups self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 small zucchini, grated
• 1 small carrot, grated
• 75g shaved mild salami, thinly sliced
• 1 cup grated cheddar cheese
• 2 eggs
• 3/4 cup milk
• 125g butter, melted

Method

1. Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) Texas muffin pan. Line base of each hole with rounds of baking paper.
2. Sift flour, baking powder and salt into a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, salami and 1/2 cup cheese to flour. Stir to combine.
3. Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.