They are great because you can chuck in any leftover veg you have spare. These ones are flavoured with red onion, leek, red pepper, brocolli and philadelphia cream cheese.
The recipe is easy:
2 cups plain flour
1 tablespoon baking powder
1/4 cup olive oil
1/2 cup milk
2 cups mixed veggies.
1/2 cup of grated cheese OR 1 tub cream cheese cheese
Mix together the flour and veggies.
In a separate bowl mix the oil and milk. Add the eggs and whisk.
Make a well in the middle of the flour/veggie mix and pour in the liquid.
Gentle combine the ingredients and at the last minute add the cheese. Mix everything has just combined and you have a nice thick batter.
Grease a 24 mini muffin pan with butter/oil and divide the mixture.
Pop in the oven for about 20 minutes, brushing the tops with oil half way through to get a golden finish.
Remove from the oven and transfer to a wire rack to cool.
They can be kept in an airtiht container or frozen.